Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea
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 tha...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500464X |
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| author | Mengya Gu Yuhang Zhang Qiuhang Weng Wenfeng Weng Weiwei Ren Shan Jin Hongzheng Lin Pengjie Wang Wenqin She Naixing Ye |
| author_facet | Mengya Gu Yuhang Zhang Qiuhang Weng Wenfeng Weng Weiwei Ren Shan Jin Hongzheng Lin Pengjie Wang Wenqin She Naixing Ye |
| author_sort | Mengya Gu |
| collection | DOAJ |
| description | 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 (E)-3-hexenyl acetate, (E)-β-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. |
| format | Article |
| id | doaj-art-d1f6d633250344019ab0cf6fd7b32ea0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d1f6d633250344019ab0cf6fd7b32ea02025-08-20T03:26:39ZengElsevierFood Chemistry: X2590-15752025-05-012810261710.1016/j.fochx.2025.102617Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine teaMengya Gu0Yuhang Zhang1Qiuhang Weng2Wenfeng Weng3Weiwei Ren4Shan Jin5Hongzheng Lin6Pengjie Wang7Wenqin She8Naixing Ye9College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaFuzhou Nanxian Tea Products Co., Ltd, Fuzhou 350018, ChinaFuzhou Nanxian Tea Products Co., Ltd, Fuzhou 350018, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Northwest A&F University, Yangling 712100, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Corresponding authors.College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Corresponding authors.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 (E)-3-hexenyl acetate, (E)-β-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.http://www.sciencedirect.com/science/article/pii/S259015752500464XJasmine teaScenting processMetabolomicsTasteAroma |
| spellingShingle | Mengya Gu Yuhang Zhang Qiuhang Weng Wenfeng Weng Weiwei Ren Shan Jin Hongzheng Lin Pengjie Wang Wenqin She Naixing Ye Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea Food Chemistry: X Jasmine tea Scenting process Metabolomics Taste Aroma |
| title | Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea |
| title_full | Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea |
| title_fullStr | Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea |
| title_full_unstemmed | Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea |
| title_short | Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea |
| title_sort | metabolomics analysis reveals dynamic changes of volatile and non volatile metabolites during the scenting process of jasmine tea |
| topic | Jasmine tea Scenting process Metabolomics Taste Aroma |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500464X |
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