为了提高茉莉绿碎茶产品品质，以现行窨花工艺为对照，比较分析不同工艺流程处理所制样品的感官得分、色泽品质、理化成分、香气组分和生产成本，采用感官分析、化学计量法、顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用技术（GC-MS）和气相色谱-嗅觉测量方法（GC-O）技术，对比筛选了不同窨花工艺对茉莉绿碎茶理化品质和香气组分的影响。结果表明，经过增加窨花次数和增加提花工艺后，所制的茉莉绿碎茶感官得分明显提高了1.92~4.25分；干茶亮度提高了4.05%~5.20%（p<0.01），干茶和叶底色泽变红（p<0.01）；儿茶素苦涩味指数降低了2.35%~8.87%，综合理化品质得到升高；同时鉴定得到了茉莉绿碎茶中20种呈香成分，其中苯甲酸甲酯、芳樟醇、乙酸苯甲酯和水杨酸甲酯的呈香强度≥3。综合来看，“一窨一提”工艺所制茉莉绿碎茶的品质符合商品要求，成本相对较低，更适合实际生产的技术需要。

In order to improve the jasmine broken green tea quality, four different scenting processes and the sensory qualities, chemical components, aroma and cost of jasmine broken green tea were compared in present paper. Results indicated that the sensory scores were signific antly enhanced from 1.92 to 4.25 points with the number of scenting flowers increasing and flower extraction process adding, the lightness of tea and brew also improved from 4.05% to 5.20%, but the color of tea and infused tea become red (p<0.01); the catechin astringent index decreased from 2.35% to 8.87% (p<0.01). The 20 characteristic aroma components were revealed and identified by the headspace solidphase microextraction (HS-SPME) combined with gas chromatography mass spectrometry olfactometry (GC-MS-O) analysis, such as methyl benzoate, linalool, benzyl acetate and methyl salicylate, those aroma intensity was larger than 3. Overall, the quality of jasmine broken green tea produced by one scenting and final scenting process meets the requirements of commodities, and the cost is relatively low, which could be used for broken green tea production.

国家现代农业产业技术体系（财政部和农业农村部，CARS–19）；湖北农业科技成果转化资金项目（2020BBB042）