1. Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian": A comparative study with traditional double-petal jasmine.
- Author
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Zhang Y, Gu M, Yang S, Fan W, Lin H, Jin S, Wang P, and Ye N
- Subjects
- Tea chemistry, Cyclopentanes chemistry, Cyclopentanes analysis, Taste, Jasminum chemistry, Flowers chemistry, Volatile Organic Compounds chemistry, Odorants analysis, Gas Chromatography-Mass Spectrometry, Camellia sinensis chemistry, Solid Phase Microextraction, Flavoring Agents chemistry
- Abstract
This study investigated the dynamic changes in jasmine tea during the scenting process and explored the differences in the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and traditional double-petal jasmine "Shuangban." Twenty-one key volatile compounds were identified from jasmine tea by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Compared with the intensely floral and sweet fragrance characteristic of jasmine tea scented with double-petal jasmine "Shuangban," the tea scented with single-petal jasmine "Bijian" exhibited a fresher aroma, which can be attributed to the accumulation of methyl benzoate. Indole and eugenol were identified as the major contributors to the pronounced floral flavor. Furthermore, the large accumulation of α-farnesene, geraniol and α-ionone, helps jasmine tea to show a stronger freshness and fragrance aroma. These findings provide new insights into the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and support its application and promotion in tea production., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2025
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