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Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as “scenting”. Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956320/ https://www.ncbi.nlm.nih.gov/pubmed/36832885 http://dx.doi.org/10.3390/foods12040812 |
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author | Zhang, Cheng Zhou, Chengzhe Tian, Caiyun Xu, Kai Lai, Zhongxiong Lin, Yuling Guo, Yuqiong |
author_facet | Zhang, Cheng Zhou, Chengzhe Tian, Caiyun Xu, Kai Lai, Zhongxiong Lin, Yuling Guo, Yuqiong |
author_sort | Zhang, Cheng |
collection | PubMed |
description | Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as “scenting”. Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, β-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea. |
format | Online Article Text |
id | pubmed-9956320 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99563202023-02-25 Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes Zhang, Cheng Zhou, Chengzhe Tian, Caiyun Xu, Kai Lai, Zhongxiong Lin, Yuling Guo, Yuqiong Foods Article Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as “scenting”. Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, β-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea. MDPI 2023-02-14 /pmc/articles/PMC9956320/ /pubmed/36832885 http://dx.doi.org/10.3390/foods12040812 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Cheng Zhou, Chengzhe Tian, Caiyun Xu, Kai Lai, Zhongxiong Lin, Yuling Guo, Yuqiong Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title_full | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title_fullStr | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title_full_unstemmed | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title_short | Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes |
title_sort | volatilomics analysis of jasmine tea during multiple rounds of scenting processes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956320/ https://www.ncbi.nlm.nih.gov/pubmed/36832885 http://dx.doi.org/10.3390/foods12040812 |
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