Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine
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) s...
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| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005814 |
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| author | Yuan Chen Huimin An Yiwen Huang Youcang Jiang Jiaqi Ying Sirui Wang Chunniu Li Zhaoyang Bu Xianmin Li Yuelan Pang Zhusheng Liu Shi Li Zhonghua Liu Jianan Huang |
| author_facet | Yuan Chen Huimin An Yiwen Huang Youcang Jiang Jiaqi Ying Sirui Wang Chunniu Li Zhaoyang Bu Xianmin Li Yuelan Pang Zhusheng Liu Shi Li Zhonghua Liu Jianan Huang |
| author_sort | Yuan Chen |
| collection | DOAJ |
| description | 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 related to the fresh aroma of TC, Linalool, Methyl anthranilate, 4-Hexen-1-ol, acetate and Benzyl alcohol were linked to TS's floral aroma. Molecular docking identified hydrogen bonding and hydrophobic interactions as key drivers for aroma compounds binding to olfactory receptors, and molecular dynamics simulations (MDs) validated the stability of these interactions. This study provides a theoretical basis for the application of multipetal jasmine in JT processing. |
| format | Article |
| id | doaj-art-cc8f6d836f4e44e597d63587d200a7f8 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cc8f6d836f4e44e597d63587d200a7f82025-08-20T03:50:12ZengElsevierFood Chemistry: X2590-15752025-07-012910273410.1016/j.fochx.2025.102734Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmineYuan Chen0Huimin An1Yiwen Huang2Youcang Jiang3Jiaqi Ying4Sirui Wang5Chunniu Li6Zhaoyang Bu7Xianmin Li8Yuelan Pang9Zhusheng Liu10Shi Li11Zhonghua Liu12Jianan Huang13Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, ChinaFlowers Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaFlowers Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaFlowers Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Research Institute of Tea Science, Guilin 541004, ChinaGuangxi Research Institute of Tea Science, Guilin 541004, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Yuelushan Laboratory, Changsha 410128, China; State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Hunan Agricultural University, Changsha 410128, China.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Yuelushan Laboratory, Changsha 410128, China; State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Hunan Agricultural University, Changsha 410128, China.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Yuelushan Laboratory, Changsha 410128, China; State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Hunan Agricultural University, Changsha 410128, China.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 related to the fresh aroma of TC, Linalool, Methyl anthranilate, 4-Hexen-1-ol, acetate and Benzyl alcohol were linked to TS's floral aroma. Molecular docking identified hydrogen bonding and hydrophobic interactions as key drivers for aroma compounds binding to olfactory receptors, and molecular dynamics simulations (MDs) validated the stability of these interactions. This study provides a theoretical basis for the application of multipetal jasmine in JT processing.http://www.sciencedirect.com/science/article/pii/S2590157525005814Jasmine teaMultipetal jasmineCharacteristic volatilesMolecular dockingMolecular dynamics simulation |
| spellingShingle | Yuan Chen Huimin An Yiwen Huang Youcang Jiang Jiaqi Ying Sirui Wang Chunniu Li Zhaoyang Bu Xianmin Li Yuelan Pang Zhusheng Liu Shi Li Zhonghua Liu Jianan Huang Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine Food Chemistry: X Jasmine tea Multipetal jasmine Characteristic volatiles Molecular docking Molecular dynamics simulation |
| title | Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine |
| title_full | Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine |
| title_fullStr | Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine |
| title_full_unstemmed | Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine |
| title_short | Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine |
| title_sort | characterization of key aroma components of jasmine tea with diverse aroma types focus on jasmine tea scented with multipetal jasmine |
| topic | Jasmine tea Multipetal jasmine Characteristic volatiles Molecular docking Molecular dynamics simulation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525005814 |
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