Origin Difference Analysis of Aroma Components in Jasmine Tea Based on Electronic Nose and ATD-GC-MS

In order to investigate the origin differences of aroma components in jasmine tea, electronic nose and automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) were used to determine the jasmine tea from Fuzhou and Hengxian. Electronic nose measurement showed that the total response value of sensors to jasmine tea from Hengxian was significantly greater than jasmine tea from Fuzhou. Through multivariate data analysis of electronic nose data, the origins of jasmine tea could be quickly and effectively identified. The results of ATD-GC-MS data showed that the jasmine tea flavor (JTF) index in tea samples from Fuzhou and Hengxian was significantly different (FZ: 7.57; HX: 2.89) ( P<0.05). And the contents of 29 aroma components were also significantly different between jasmine tea from Fuzhou and Hengxian (P<0.05). These include cis-3-hexenol benzoate, α-farnesene and indole, which affected the freshness and sensitivity of aroma in jasmine tea. The aroma components of jasmine tea from Fuzhou and Hengxian were similar in species, while the content of aroma components was significantly different. Electronic nose combined with ATD-GC-MS technology can be used as an effective method for origin difference analysis of aroma components in jasmine tea.