Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage
Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, <i>Chimonan...
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2025-05-01
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| author | Xiongyuan Si Hao Zuo Penghui Li Ye Tan Mangmang Tan Zhihui Chen Changsong Chen Taolin Chen Zhonghua Liu Jian Zhao |
| author_facet | Xiongyuan Si Hao Zuo Penghui Li Ye Tan Mangmang Tan Zhihui Chen Changsong Chen Taolin Chen Zhonghua Liu Jian Zhao |
| author_sort | Xiongyuan Si |
| collection | DOAJ |
| description | Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, <i>Chimonanthus praecox</i> flowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas. |
| format | Article |
| id | doaj-art-ec8db8e350e1475ab69c2f862c6fc548 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-ec8db8e350e1475ab69c2f862c6fc5482025-08-20T03:14:34ZengMDPI AGFoods2304-81582025-05-011410169610.3390/foods14101696Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and StorageXiongyuan Si0Hao Zuo1Penghui Li2Ye Tan3Mangmang Tan4Zhihui Chen5Changsong Chen6Taolin Chen7Zhonghua Liu8Jian Zhao9Biotechnology Center, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha 410128, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaBiotechnology Center, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaCollege of Tea Science, Guizhou University, Guiyang 550025, ChinaKey Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha 410128, ChinaFlower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, <i>Chimonanthus praecox</i> flowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas.https://www.mdpi.com/2304-8158/14/10/1696<i>Chimonanthus praecox</i> flowersscented teaaroma compoundsChimonanthus teastorage |
| spellingShingle | Xiongyuan Si Hao Zuo Penghui Li Ye Tan Mangmang Tan Zhihui Chen Changsong Chen Taolin Chen Zhonghua Liu Jian Zhao Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage Foods <i>Chimonanthus praecox</i> flowers scented tea aroma compounds Chimonanthus tea storage |
| title | Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage |
| title_full | Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage |
| title_fullStr | Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage |
| title_full_unstemmed | Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage |
| title_short | Dynamic Change of Aroma Components in <i>Chimonanthus praecox</i> Flower Scented Teas During Absorption and Storage |
| title_sort | dynamic change of aroma components in i chimonanthus praecox i flower scented teas during absorption and storage |
| topic | <i>Chimonanthus praecox</i> flowers scented tea aroma compounds Chimonanthus tea storage |
| url | https://www.mdpi.com/2304-8158/14/10/1696 |
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