| Title: | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
| Author(s): | Zhang C; Zhou C; Tian C; Xu K; Lai Z; Lin Y; Guo Y; |
| Address: | "College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as 'scenting'. Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, beta-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea" |
| Keywords: | jasmine tea refreshing aroma scenting process widely targeted volatilomics; |
| Notes: | "PubMed-not-MEDLINEZhang, Cheng Zhou, Chengzhe Tian, Caiyun Xu, Kai Lai, Zhongxiong Lin, Yuling Guo, Yuqiong eng 11899170145/Rural Revitalization Tea Industry Technical Service Project of Fujian Agriculture and Forestry University/ 102/71201801101/Construction of Plateau Discipline of Fujian Province/ KSYLP004/'Double First-class' Scientific and Technological Innovation Capacity and Enhancement Cultivation Plan of Fujian Agriculture and Forestry University/ K1521015A/Tea Industry Branch of Collaborative Innovation Institute of Fujian Agriculture and Forestry University/ FJZTF01- FJZTF03/Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation/ K1520005A01/Construction Project for Technological Innovation and Service System/ Switzerland 2023/02/26 Foods. 2023 Feb 14; 12(4):812. doi: 10.3390/foods12040812" |
