Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 239 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044117

Effects of different scenting techniques on the flavor quality of jasmine coffee

  • LIU Shuaimin ,
  • HUANG Guanru ,
  • CHEN Ganlin ,
  • HUANG Qiulan ,
  • ZHAO Yuan ,
  • TIAN Chengpiao ,
  • CEN Qingjing ,
  • REN Erfang
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  • 1(Guangxi Subtropical Crops Research Institute, Nanning 530001, China)
    2(Guangxi Subtropical Fruit Processing Technology Innovation Center, Nanning 530001, China)
    3(Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Nanning 530001, China)

Received date: 2025-08-01

  Revised date: 2025-10-10

  Online published: 2026-06-03

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Abstract

Jasmine flower scenting is a key process for improving the flavor of traditional flower teas. This research applies the innovative technique of jasmine flower infusion to enhance the aroma of coffee. Two methods-traditional scenting and continuous wet scenting-were adopted to treat the roasted coffee beans. Combined with physiological and biochemical analysis, sensory evaluation, and electronic sensory technology, the study systematically explored the effects of different scenting technique on the flavor and quality of jasmine coffee. The results showed that both methods significantly reduced the soluble solids content in jasmine coffee.Continuous wet scenting lowered pH to some extent, but it did not significantly affect total soluble solids or total titratable acidity.Analysis of organic acids and alkaloids revealed that:continuous wet scenting significantly reduced succinic acid content but not quinic acid, while traditional scenting significantly reduced malic acid content;the other organic acids were increased significantly by both scenting techniques;continuous wet scenting significantly increased caffeine content, while traditional scenting significantly decreased it;neither method significantly affected trigonelline content.The sensory evaluation results showed that the scores were 80.17 for traditional scenting, 81.00 for continuous wet scenting, indicating that jasmine scenting could endow coffee with a distinctive jasmine aroma;flavor descriptions included jasmine and green tea notes;analysis of electronic noses and tongues revealed that the aroma profiles under the two scenting techniques overlapped with the control group, showing no loss of characteristic aroma for coffee itself;different scenting techniques could alter taste attributes of coffee.In summary, jasmine scenting technique can enhances flavor quality of coffee.

Key words： jasmine scenting; coffee; physicochemical characteristics; flavor quality; electronic senses

Cite this article

LIU Shuaimin , HUANG Guanru , CHEN Ganlin , HUANG Qiulan , ZHAO Yuan , TIAN Chengpiao , CEN Qingjing , REN Erfang . Effects of different scenting techniques on the flavor quality of jasmine coffee[J]. Food and Fermentation Industries, 2026 , 52(9) : 239 -246 . DOI: 10.13995/j.cnki.11-1802/ts.044117

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