ArticleFood chemistry: X2026
Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Influence of Jasmine Tea Scenting Cycles on Volatile Transfer and Sensory Quality in Light Milk Tea.Foods (Basel, Switzerland) · 2026Article
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Correlation Analysis and Spiking Validation of Flavor Compounds Modulating Bitterness and Astringency in Jasmine Tea.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
11 authors.
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Abstract
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these,
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