Gu Mengya, Zhang Yuhang, Weng Qiuhang, Weng Wenfeng, Ren Weiwei, Jin Shan, Lin Hongzheng, Wang Pengjie, She Wenqin, Ye Naixing
College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.
Fuzhou Nanxian Tea Products Co., Ltd, Fuzhou 350018, China.
Food Chem X. 2025 Jun 3;28:102617. doi: 10.1016/j.fochx.2025.102617. eCollection 2025 May.
To explore the dynamic changes in 'Round leaf' jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC-MS were used to identify the non-volatile and volatile compounds, and compare them with double-petal jasmine tea (DT). The analysis of taste activity values indicated that Asp, Thea, and Glu played significant roles in shaping the flavor profile of RT. The volatile compounds methyl anthranilate, benzyl acetate, linalool, indole, methyl benzoate and methyl salicylate were the key aroma compounds of jasmine tea. The volatiles ()-3-hexenyl acetate, ()--ocimene and benzeneacetaldehyde significantly contributed to the elegance and freshness of RT. Additionally, the aroma compounds in RT reached saturation during the fourth scenting process (S4). Notably, RT reached better quality in S4 while DT reached better quality in S5. It can provide a scientific basis for the optimization of RT quality and its application in production.
为探究“圆叶”茉莉花茶（RT）在窨制过程中的动态变化，采用靶向代谢组学和顶空固相微萃取-气相色谱-质谱联用技术鉴定其非挥发性和挥发性化合物，并与重瓣茉莉花茶（DT）进行比较。味觉活性值分析表明，天冬氨酸、茶氨酸和谷氨酸在塑造RT的风味特征方面发挥了重要作用。挥发性化合物邻氨基苯甲酸甲酯、乙酸苄酯、芳樟醇、吲哚、苯甲酸甲酯和水杨酸甲酯是茉莉花茶的关键香气化合物。挥发性化合物（Z）-3-己烯基乙酸酯、（Z）-罗勒烯和苯乙醛对RT的优雅和清新气味有显著贡献。此外，RT中的香气化合物在第四次窨制过程（S4）中达到饱和。值得注意的是，RT在S4时品质更佳，而DT在S5时品质更佳。这可为优化RT品质及其在生产中的应用提供科学依据。
