Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine

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成果类型：

期刊论文

作者：

Chen, Yuan;An, Huimin;Huang, Yiwen;Jiang, Youcang;Ying, Jiaqi;...

通讯作者：

Li, Shi;Liu, Zhonghua;Huang, JN

作者机构：

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

[Li, Shi; Wang, Sirui; Chen, Yuan; Ying, Jiaqi; An, Huimin; Jiang, Youcang; Liu, Zhonghua; Huang, Yiwen; Huang, Jianan] Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Li, Shi; Liu, Zhonghua; Huang, Jianan] Yuelushan Lab, Changsha 410128, Peoples R China.

[Li, Shi; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, State Key Lab Tea Plant Germplasm Innovat & Resour, Changsha 410128, Peoples R China.

[Li, Shi; Liu, Zhonghua; Huang, Jianan] 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：

[Liu, ZH; Huang, JN ; Li, S] H

Hunan Agr Univ, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Jasmine tea;Multipetal jasmine;Characteristic volatiles;Molecular docking;Molecular dynamics simulation

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2025

卷：

页码：

102734

DOI：

10.1016/j.fochx.2025.102734

基金类别：

Hundred billion tea industry chain key technology innovation demonstration [2021NK1020-4]; Agriculture Research System of China [CARS-19]; Promotion and application of green, efficient, light and simplified cultivation mode of summer and autumn tea [2022YFD1600802]; Key Technology Innovation and Demonstration of Jasmine Tea Processing [2020NK2026]; Tea germplasm innovation and utilization of tea functional components

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：

In this study, the aroma characteristics of jasmine tea (JT) scented by three kinds of multipetal jasmine, Xiangfei 2, 4 and 11 were investigated with common double-petal jasmine as control. Compared with the strong floral aroma of double-petal jasmine tea (TS), the JT scented with Xiangfei 2 (TC) showed fresher aroma, the JT scented with Xiangfei 11 (TB) exhibited sweeter aroma, while the overall aroma of JT scented by Xiangfei 4 (TA) was overall lower. Among them, Benzoic acid, 2-hydroxyl-, ethyl ester contributed to TB's sweet note, 3-Hexen-1-ol, benzoate, (Z) - and Methyl salicylate were r...

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Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine

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