| Title: | Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process |
| Author(s): | Zhang Y; Xiong Y; An H; Li J; Li Q; Huang J; Liu Z; |
| Address: | "Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China" |
| DOI: | 10.3390/molecules27020479 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatography-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, respectively, including 24 terpenes, 9 alcohols, 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcohols, 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcohols, nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process" |
| Keywords: | Food Handling Gas Chromatography-Mass Spectrometry Humidity Jasminum/*chemistry Odorants/*analysis Principal Component Analysis Solid Phase Microextraction Tea/*chemistry Temperature Volatile Organic Compounds/*analysis/chemistry Water JTF index jasmine t; |
| Notes: | "MedlineZhang, Yangbo Xiong, Yifan An, Huimin Li, Juan Li, Qin Huang, Jianan Liu, Zhonghua eng CARS-23/National Tea Industry Technology System Project/ 2020NK2026/Innovation and demonstration of key technologies for jasmine tea scenting processing/ Comparative Study Switzerland 2022/01/22 Molecules. 2022 Jan 12; 27(2):479. doi: 10.3390/molecules27020479" |
