离体茉莉花释香过程的香气成分特征

模拟茉莉花释香过程，采用感官评价和顶空固相微萃取-气相色谱-质谱法结合保留指数的方式对茉莉花释香过程中的香型和香气成分进行定性定量分析，并通过主成分分析法分析其特征性香气物质。结果表明：顶空固相微萃取-气相色谱-质谱法检测到茉莉花含有47 种香气成分；感官审评与气相色谱-质谱的Pearson分析结果，得出47 种香气物质中有27 种在释香过程中含量的变化与感官审评结果香型的转变呈显著相关。对47 种香气物质进行主成分分析可简化为5 个主成分，累计方差贡献率达86.00%，第1主成分解释了49.88%的变异量，构成了香气物质的基础；第2主成分解释了18.67%的变异量，对香气的调节方面具有重要贡献。本研究系统地了解茉莉花释香过程的香型变化和香气物质转变，可为高效利用茉莉花香气物质开发对应的茉莉花食品提供基础数据和理论参考。

Aroma Characteristics of Jasmine during Postharvest Release of Fragrance

A model system was set up for studying the changes in aroma components during postharvest release of jasmine
fragrance. Sensory evaluation and headspace solid phase microextraction-gas chromatography-mass spectrometry (GCMS)
combined with retention indices as well as principal component analysis (PCA) were used to analyze the fragrance
type and the volatile components of jasmine during fragrance release. A total of 47 volatile components of jasmine were
detected by GC-MS. The results of Pearson’s correlation analysis showed that the changes in 27 of these volatile compounds
and fragrance type displayed a high correlation based on GC-MS analysis and sensory evaluation. In addition, the 47
volatile components of jasmine could fall into 5 principal components by PCA that reflect most of the information about
the sample. The total cumulative variance contribution rate was 86.00%. The first principal component formed the basis of
aroma substances with a variance contribution rate of 49.88%. The second principal component, which had an important
contribution to fragrance type, explained 18.67% of the total variance. This study can provide the basic data and theoretical
reference for better development and utilization of high-quality foods based on natural jasmine.