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Food Chem

Title:		Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology
Author(s):		An H; Ou X; Zhang Y; Li S; Xiong Y; Li Q; Huang J; Liu Z;
Address:		"Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China. Electronic address: jian7513@sina.com. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China. Electronic address: larkin-liu@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220317
Issue:
Page Number:		132718 -
DOI:		10.1016/j.foodchem.2022.132718
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In this study, seventy volatile compounds of jasmine tea scented by different scenting technology were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network analysis (WGCNA), orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technology was obtained, that is, the amount of flowers (AF) was 65-78%, scenting time (ST) was 15-17 h, and scenting temperature (SW) was 35-40 degrees C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technology"
Keywords:		*Jasminum/chemistry Odorants/analysis Tea/chemistry Technology *Volatile Organic Compounds/analysis Aroma quality Jasmine tea Scenting technology Volatile compounds Weighted gene co-expression network analysis;
Notes:		"MedlineAn, Huimin Ou, Xingchang Zhang, Yangbo Li, Shi Xiong, Yifan Li, Qin Huang, Jianan Liu, Zhonghua eng England 2022/03/22 Food Chem. 2022 Aug 15; 385:132718. doi: 10.1016/j.foodchem.2022.132718. Epub 2022 Mar 17"