ArticleMolecules (Basel, Switzerland)2022
Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 31 citations in OpenAlex.
- Influence of Jasmine Tea Scenting Cycles on Volatile Transfer and Sensory Quality in Light Milk Tea.Foods (Basel, Switzerland) · 2026Article
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.Foods (Basel, Switzerland) · 2026Article
- Multi-Granularity Domain Adversarial Learning for Cross-Domain Tea Classification Using Electronic Nose Signals.Foods (Basel, Switzerland) · 2026Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower-green tea.Food chemistry: X · 2025Article
- Neonicotinoid Residues in Tea Products from China: Contamination Patterns and Implications for Human Exposure.Toxics · 2025Article
- Dynamic Change of Aroma Components inFoods (Basel, Switzerland) · 2025Article
- Variation in the Aroma Composition of Jasmine Tea with Storage Duration.Foods (Basel, Switzerland) · 2024Article
- Insights into momentous aroma dominating the characteristic flavor of jasmine tea.Food science & nutrition · 2023Article
- Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers.Food chemistry: X · 2023Article
- Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes.Foods (Basel, Switzerland) · 2023Article
- Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat.Frontiers in nutrition · 2023Article
- Adding functional properties to beer with jasmine tea extract.Frontiers in nutrition · 2023Article
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Authors and funding
7 authors at 1 institution in 1 country.
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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.
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