Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 218 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040751

Characteristic flavor of Jasmine Lvpian tea scented with two processes

  • HUANG Yiwen ,
  • AN Huimin ,
  • CHEN Yuan ,
  • LIU Jiashun ,
  • JIANG Youcang ,
  • YING Jiaqi ,
  • CHEN Hongyu ,
  • LI Shi ,
  • LIU Zhonghua ,
  • HUANG Jianan
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  • 1(Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Research Center of Engineering Technology for Utilization Ingredients from Botanical, Changsha 410128, China)
    3(Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
    4(Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Hunan Agricultural University, Changsha 410128, China)

Received date: 2024-08-14

  Revised date: 2024-11-20

  Online published: 2025-08-01

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Abstract

Jasmine Lvpian tea is a kind of jasmine tea with Lvpian tea and jasmine flower as the scenting material.Lvpian tea plays an important role in tea beverage research and development, tea product upgrading, and tea international trade.To investigate the effect of the scenting process on the characteristic flavor of Jasmine Lvpian tea, many methods were adopted, such as high performance liquid chromatography, solid-phase microextraction, comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry, and other technologies.These techniques were used to detect the flavor and aroma components of temperature-controlled hybrid Jasmine Lvpian tea (KWT) and isolated scenting Jasmine Lvpian tea (GLT), and multivariate statistical analysis was performed.Results showed that KWT had higher sensory scores for aroma and taste than GLT.A total of 253 volatile components from Lvpian tea and Jasmine Lvpian tea were identified.Among them, 34 volatile components such as acetic acid, phenylmethyl ester, α-farnesene, and methyl salicylate, were identified as characteristic volatile components to distinguish the aroma differences of Lvpian tea before and after scenting.Seven compounds, including indole, benzaldehyde, and benzoic acid, methyl ester, were further identified as the key volatile components affecting the aroma characteristics of Jasmine Lvpian tea in two scenting processes.Among them, the contents of indole, methyl ortho anthranilate, cis-3-hexenyl, and cis-3-hexenoic acid cis-3-hexenyl ester were higher in KWT and were significantly positively correlated with the intensity of jasmine fragrance.It was beneficial to the aroma quality of Jasmine Lvpian tea.The higher content of methyl benzoate, benzaldehyde, and ethyl acetate in GLT was positively correlated with the intensity of grass, stale, and dull odor.It reduced the aroma quality of Jasmine Lvpian tea.The results of the JTF index and XFJTF index showed that the score of KWT was much higher than that of GLT.The temperature-controlled hybrid scenting technique was more beneficial to the flavor of Jasmine Lvpian tea.These research results provided a theoretical basis for the technological innovation and quality improvement of jasmine tea processing.

Key words： jasmine tea; temperature-controlled hybrid scenting; isolated scenting; key ingredient; flavor quality

Cite this article

HUANG Yiwen , AN Huimin , CHEN Yuan , LIU Jiashun , JIANG Youcang , YING Jiaqi , CHEN Hongyu , LI Shi , LIU Zhonghua , HUANG Jianan . Characteristic flavor of Jasmine Lvpian tea scented with two processes[J]. Food and Fermentation Industries, 2025 , 51(14) : 218 -227 . DOI: 10.13995/j.cnki.11-1802/ts.040751

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