Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation

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成果类型：

期刊论文

作者：

Chen, Yuan;An, Huimin;Huang, Yiwen;Liu, Jiashun;Liu, Zhonghua;...

通讯作者：

Huang, JA

作者机构：

[An, Huimin; Li, Shi; Huang, Jianan; Liu, Zhonghua; Chen, Yuan; Huang, Yiwen; Liu, Jiashun] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

[An, Huimin; Li, Shi; Huang, Jianan; Liu, Zhonghua; Chen, Yuan; Huang, Yiwen; Liu, Jiashun] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Li, Shi; Huang, Jianan; Liu, Zhonghua] Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Li, Shi; Huang, Jianan; Liu, Zhonghua] Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

通讯机构：

[Huang, JA ] H

Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Jasmine;jasmine tea;characteristic taste;non-volatile compounds

期刊：

Foods

ISSN：

2304-8158

年：

2023

卷：

期：

页码：

3708-

DOI：

10.3390/foods12193708

基金类别：

Conceptualization, Z.L.; formal analysis, Y.H. and J.L.; data curation, H.A.; writing—original draft, Y.C.; project administration, J.H.; funding acquisition, S.L. All authors have read and agreed to the published version of the manuscript. This research was funded by the Department of Science and Technology of Hunan Province (A: No. 2020NK2026; B: 2021NK1020); New Process Project of Jasmine Tea of China Tea (Hunan) Co., Ltd. (2019xny-js123); China Agriculture Research System (No. CARS-19).

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. ...

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Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation

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