Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

An, Hong‐Wei; Ou, Xingchang; Zhang, Yangbo; Li, Shi; Xiong, Yifan; Qin, Li; Huang, Jianan; Z, Liu

doi:10.1016/j.foodchem.2022.132718

Cited by 46 publications

(38 citation statements)

References 27 publications

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“…The ODT evaluation system was based on the tea sensory evaluation method, but with added coordination evaluation of aroma and taste to reflect the harmony between peel and tea [ 12 ]. In taste evaluation, coordination refers to the mutual balance of sour, sweet, bitter, and astringent tastes in each tea soup, i.e., the fusion of orange peel and tea taste.…”

Section: Resultsmentioning

confidence: 99%

The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea

Jiao

Song²,

Yang

et al. 2023

Molecules

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Peach leaf orange dark tea (ODT) is a fruity tea made by removing the pulp from peach leaf orange and placing dry Qingzhuan tea into the husk, followed by fixing them together and drying. Since the quality of traditional outdoor sunlight fixing (SL) is affected by weather instability, this study explored the feasibility of two new fixing methods, including hot air fixing (HA) and steam fixing (ST). Results showed that fixing method had a great impact on ODT shape, aroma, and taste. Compared with SL and ST, HA endowed ODT with higher fruit aroma, mellow taste, better coordination, and higher sensory evaluation score. Physical–chemical composition analysis showed that SL-fixed orange peel was higher than HA- or ST-fixed peel in the content of polyphenols, flavonoids, soluble protein, hesperidin and limonin, while HA has a higher content of volatile substances and contains more alcohols, aldehydes and ketones, and acid and esters than ST and SL. Activity analysis showed that HA was superior to ST or SL in comprehensive antioxidant activity and inhibitory activity against α-glucosidase. Comprehensive results demonstrated that HA has better performance in improving ODT quality and can replace the traditional SL method in production.

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Section: Resultsmentioning

confidence: 99%

The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea

Jiao

Song²,

Yang

et al. 2023

Molecules

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“…Further, the herbal scent was found to be related to either the sweet or green scent Zhang, Li, et al, 2021). In the same way, the excessive amount of flowers, scenting time, and scenting temperature were not necessarily conducive to the aroma quality of jasmine tea (An et al, 2022).…”

Section: Correlation Analysis Between Aroma Sensory Quality and Aroma...mentioning

confidence: 95%

“…Acetic acid phenylmethyl ester is a fragrance constituent which is used in decorative cosmetics, fine fragrances, shampoos, toilet soaps, and other toiletries (McGinty et al, 2012), the ROAV of which was greater than 1 in jasmine tea samples, but less than 1 in green tea (An et al, 2022). Geranyl acetate is a bioactive compound in lemongrass essential oil, which have promising anticancer activities in vitro (Zhang et al, 2022).…”

Section: Ta B L E 1 (Continued)mentioning

confidence: 99%

“…Its aromatic substances can be used in aromatherapy to cure anxiety and tension, where it has a sedative effect . Currently, the researches on jasmine tea mainly focus on the optimization of the scenting process, influence of the main factors of scenting (the flower amount and scenting time) on quality and their interaction (An et al, 2022;Zhang et al, 2022), optimization of extraction methods for the aroma components of jasmine tea (Ye et al, 2015), and determination of component content (Wang, Zhao, et al, 2020), and there is a lack of research on more effective and accurate evaluations of the sensory and chemical qualities of jasmine tea in the market.At present, sensory evaluation of jasmine tea focuses mainly on two aspects: the external shape and internal quality (internal…”

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confidence: 99%

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Insights into momentous aroma dominating the characteristic flavor of jasmine tea

Zhao,

Li,

et al. 2023

Food Science & Nutrition

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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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“…The jasmine flower [ Jasminum sambac (L.) Aiton] is famous for its rich and elegant aroma and is an important raw material for producing jasmine tea and essential oils with high commercial value. , Its aromatic VOCs, including VTs, VPBs, and FADVs, are almost simultaneously synthesized and released during jasmine flower opening at night followed by rapid fading for approximately 1 day. − Due to the late start of molecular biology research on jasmine, our knowledge of the regulatory mechanisms of the biosynthesis of VOCs has not yet been explicit. Thus, only by a full understanding of the molecular mechanism of aroma formation in jasmine can the fragrance release process be effectively regulated to improve aroma utilization.…”

Section: Introductionmentioning

confidence: 99%

Multiomics Analysis Reveals the Involvement of JsLHY in Controlling Aroma Production in Jasmine Flowers

Zhou,

Tian,

Wen

et al. 2023

J. Agric. Food Chem.

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The Jasminum sambac flower is famous for its rich fragrance. However, our knowledge of the regulatory network for its aroma formation remains largely unknown and therefore needs further study. To this end, an integrated analysis of the volatilomics and transcriptomics of jasmine flowers at different flowering stages was performed. The results revealed many candidate transcription factors (TFs) may be involved in regulating the aroma formation of jasmine, among which the MYB-related TF LATE ELONGATED HYPOCOTYL (JsLHY) was identified as a hub gene. Using the DNA affinity purification sequencing method, dualluciferase reporter, and yeast one-hybrid assays, we demonstrate that JsLHY can bind the gene promoter regions of six aroma-related structural genes (JsBEAT1, JsTPS34, JsCNL6, JsBPBT, JsAAAT5, and Js4CL7) and directly promote their expression. In addition, suppressing JsLHY expression decreased both the expression of JsLHY-bound genes and the content of related VOCs. The present study reveals how JsLHY participates in jasmine aroma formation.

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Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Cited by 46 publications

References 27 publications

The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea

The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea

Insights into momentous aroma dominating the characteristic flavor of jasmine tea

Multiomics Analysis Reveals the Involvement of JsLHY in Controlling Aroma Production in Jasmine Flowers

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