ArticleFoods (Basel, Switzerland)2026
Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Correlation Analysis and Spiking Validation of Flavor Compounds Modulating Bitterness and Astringency in Jasmine Tea.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
To reveal how the characteristic flavor of jasmine tea is generated, this study analyzed the coordinated changes in sensory properties, chemical components, and aroma migration behavior during scenting. Sensory evaluation, biochemical assays, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) integrated with orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) filtering were applied to tea samples before and after scenting. After scenting, aroma and taste scores increased significantly, and liquor color shifted from tender green to pale yellow. Amino acids and soluble sugars increased, while astringent substances such as tea polyphenols and catechins decreased. Key floral compounds, including cis-3-hexenyl benzoate and methyl anthranilate, were transferred from jasmine flowers to the tea base and enriched, likely contributing to the typical aroma profile. The retention rate of aroma in spent flowers was positively correlated with hydrophobicity (logP, r > 0.46,
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