2023
DOI: 10.1002/fsn3.3701
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Insights into momentous aroma dominating the characteristic flavor of jasmine tea

Yueling Zhao,
Shunyu Li,
Xiao Du
et al.

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 … Show more

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Cited by 8 publications
(1 citation statement)
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“…HJ1 showed a high positive correlation with geraniol, ethylpyrazine, and 2-heptylfuran, indicating a distinctive rosy, sweet, and cocoa aroma; the other huajiao with their representative aroma components are shown in Table2. Existing studies have used the multi-factor quality evaluation method to evaluate the flavor quality of the relevant substances and construct a "flavor profile", and then analyze the aroma of the substances by comparing the content of the aroma components and evaluating the contribution of the volatile components to the aroma quality, which may become a new method for the study of peppercorns in the study of the characteristic components(Zhao et al, 2023). HJ1-HJ14 were categorized into four groups (A: HJ1, HJ5, HJ10, H13; B: HJ2, HJ3, HJ4, HJ6; C: HJ7, HJ8, HJ9, HJ11, HJ12; D: HJ14) based on the PCA score plots of HJ1-HJ14.…”
mentioning
confidence: 99%
“…HJ1 showed a high positive correlation with geraniol, ethylpyrazine, and 2-heptylfuran, indicating a distinctive rosy, sweet, and cocoa aroma; the other huajiao with their representative aroma components are shown in Table2. Existing studies have used the multi-factor quality evaluation method to evaluate the flavor quality of the relevant substances and construct a "flavor profile", and then analyze the aroma of the substances by comparing the content of the aroma components and evaluating the contribution of the volatile components to the aroma quality, which may become a new method for the study of peppercorns in the study of the characteristic components(Zhao et al, 2023). HJ1-HJ14 were categorized into four groups (A: HJ1, HJ5, HJ10, H13; B: HJ2, HJ3, HJ4, HJ6; C: HJ7, HJ8, HJ9, HJ11, HJ12; D: HJ14) based on the PCA score plots of HJ1-HJ14.…”
mentioning
confidence: 99%