ArticleFood chemistry: X2023
Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Yellowing treatment transforms sensory profile of Qianlin cha (Food chemistry: X · 2026Article
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Aroma Rather than Taste Quality Exerted a More Pronounced Response to Organic Fertilizer Substitution in a Tea Garden: A Case Study on the Yellow Tea Quality.Foods (Basel, Switzerland) · 2026Article
- Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower-green tea.Food chemistry: X · 2025Article
- Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine.Food chemistry: X · 2025Article
- Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.Food chemistry: X · 2025Article
- Variation in the Aroma Composition of Jasmine Tea with Storage Duration.Foods (Basel, Switzerland) · 2024Article
- The quality evaluation of 30Food science & nutrition · 2024Article
- Screening Antioxidant Components in Yiwei Decoction Using Spectrum-Effect Relationship and Network Pharmacology.Journal of analytical methods in chemistry · 2024Article
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8 authors.
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Abstract
The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.
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