摘要
本文提取并分析了三种不同级别茉莉花茶的香气挥发性成分,讨论并确定了香气挥发油总量是决定香气浓度的基础;推测低沸点物质对香气的鲜灵度有着不可忽视的影响。此外,讨论了茉莉花茶香气成分与品质之间的关系,确定了芳樟醇,乙酸苄酯,顺-3-己烯醇,水杨酸甲酯,苯甲醇为茉莉花茶的主要香气成份,并且前四种物质与香气的品质呈正相关性。
The volatile aroma compounds of three different species of jasmine tea were studied and the whole quantities of volatilecompounds, which are the foundation of aroma consistency, have been determined. The low boiling point components were theimportant affection to the freshness and lively degree of aroma. The relationship between aroma constituents and aroma qualitywas studied. And the main components of jasmine tea were: linalool, benzyl acetate, cis-3-hexenol, methyl salicylate and benzylalcohol. In addition, the higher the quantity of the former four compounds, the better the quality of jasmine tea aroma.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期93-97,共5页
Food Science
基金
安徽省自然科学基金资助项目(01041304)
关键词
茉莉花茶
香气成分
品质
相关性
香气挥发油总量
Jasmine tea
simultaneous distillated extraction method
tea taste
GC analysis
