ArticleFood science & nutrition2023
Insights into momentous aroma dominating the characteristic flavor of jasmine tea.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed.
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- Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.Foods (Basel, Switzerland) · 2026Article
- Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics.Food chemistry: X · 2026Article
- Influence of Key Processes on the Aroma Formation of Cicada Black Tea.Foods (Basel, Switzerland) · 2026Article
- Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves.Food chemistry: X · 2026Article
- Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.Food chemistry: X · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- 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
- Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.Food chemistry: X · 2025Article
- Gas-Phase Ozone Reaction Kinetics of a Series ofThe journal of physical chemistry. A · 2025Article
- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea.Foods (Basel, Switzerland) · 2024Article
- Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.Foods (Basel, Switzerland) · 2024Article
- Variation in the Aroma Composition of Jasmine Tea with Storage Duration.Foods (Basel, Switzerland) · 2024Article
- Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC-MS and HS-IMS.Food science & nutrition · 2024Article
- Effects of isolated scenting on the taste quality of broken green tea based on metabolomics.Food chemistry: X · 2024Article
- Insights into momentous aroma dominating the characteristic flavor of jasmine tea.Food science & nutrition · 2023Article
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11 authors.
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Abstract
Jasmine tea is loved by most people who drink flower tea owing to its unique aroma, and it is known as the top of flower teas. In our study, the quantitative evaluation of the quality of jasmine tea and detection of aroma components were carried out. First, the flavor quality of 92 kinds of jasmine tea was evaluated using multiple sub-factor quality evaluation methods. According to the evaluation results, jasmine tea was divided into three types: "fresh and lovely" (FL), "heavy and thick" (HT), and "fresh and heavy" (FH). Gas chromatography-mass spectrometry (GC-MS) was used to detect the aroma components of the three types of jasmine tea samples. α-Farnesene, cis-3-hexenyl benzoate, acid phenylmethyl ester, linalool, methyl anthranilate, and indole were the main substances that constituted the basic aroma quality characteristics of jasmine tea. Compared to the FL type, the HT and FH types were weaker in the diversification of the characteristic aroma and accumulation of green, herb, sweet, and roast aroma substances. Green and herb aromas play crucial roles in the fresh and persistent qualities of the three types of jasmine tea, which are the key quality factors research focus of jasmine tea.
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