摘要
为探究笔尖单瓣茉莉花和双瓣茉莉花开放阶段香气的动态变化以及二者间差异,采用顶空固相微萃取-气相色谱-质谱联用仪对其不同开放阶段的香气成分进行分析。结果表明,苯乙醛、邻氨基苯甲酸甲酯、苯甲酸甲酯、α-法尼烯、乙酸苄酯等香气成分是茉莉花的主要香气组分。笔尖单瓣茉莉花开放过程中β-苯乙酸乙酯、邻氨基苯甲酸甲酯、α-石竹烯、α-法尼烯等香气成分和双瓣茉莉花开放过程中乙酸苄酯、顺-3-己烯基苯甲酸酯、苯甲酸苄酯等香气成分含量呈先上升后下降的趋势,但上述香气成分含量在开放末期均高于开放初期。此外,本研究结果发现,苯甲醛、苯乙醛和β-苯乙酸乙酯等香气成分为笔尖单瓣茉莉花香气较为鲜灵清香的关键物质,而苯甲酸己酯、顺-3-己烯基苯甲酸酯和α-法尼烯等香气成分是赋予双瓣茉莉花浓郁花香的关键物质。本研究为笔尖单瓣茉莉在茉莉花茶生产中应用提供了依据。
In order to study dynamic changes and variations in aroma between single-and double-petal jasmine flowers(Jasminum sambac)during the opening process,headspace solid-phase microextraction(HS-SPME)coupled to gas chromatography-mass spectrometry(GC-MS)was used for qualitative and quantitative analysis of jasmine aroma components at different opening periods.The results showed that phenylacetaldehyde,methyl anthranilate,methyl benzoate,α-farnesene,benzyl acetate were the major aroma components of jasmine flower.The contents of aroma components such asβ-ethyl phenylacetate,methyl anthranilate,α-stigmasterol andα-farnesene in single-pedal jasmine flowers initially increased and subsequently decreased during the opening process,and so did the contents of aroma components such as benzyl acetate,cis-3-hexenyl benzoate and benzyl benzoate in double-petal jasmine flowers,being higher at the end than in the beginning of the opening period.In addition,benzaldehyde,phenylacetaldehyde,andβ-ethyl phenylacetate were the key substances responsible for the fresh and clean aroma of single-pedal jasmine flowers,while hexyl benzoate,cis-3-hexenyl benzoate,andα-farnesene were the key substances contributing to the strong floral aroma of double-petal jasmine flowers.This study provides a basis for the application of single-pedal jasmine flowers in jasmine tea production.
作者
张宇航
谷梦雅
徐梦婷
林宏政
洪雅萍
杨文文
王鹏杰
叶乃兴
ZHANG Yuhang;GU Mengya;XU Mengting;LIN Hongzheng;HONG Yaping;YANG Wenwen;WANG Pengjie;YE Naixing(Key Laboratory of Crop Genetic Breeding and Comprehensive Utilization,Ministry of Education,School of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fuzhou City Green Food Development Center,Fuzhou 350026,China;College of Horticulture,Northwest A&F University,Yangling 712100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第19期94-103,共10页
Food Science
基金
“十四五”国家重点研发计划重点专项(2022YFD2101102)
福州单瓣茉莉花基因组技术研究项目(KH210228A)
福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)。
关键词
笔尖单瓣茉莉
双瓣茉莉
香气成分
差异代谢物
香气活性值
Jasminum sambac‘Bijian Danban Moli’
Jasminum sambac‘Shuangban Moli’
aroma components
differential metabolites
odor activity value
