Identification of Potent Odorants in Chinese Jasmine Green Tea Scented with Flowers ofJasminum sambac

Yuriko Ito; Akio Sugimoto; Takami Kakuda; Kikue Kubota

doi:10.1021/jf020282h

Identification of Potent Odorants in Chinese Jasmine Green Tea Scented with Flowers ofJasminum sambac

Journal of Agricultural and Food Chemistry ◽

10.1021/jf020282h ◽

2002 ◽

Vol 50 (17) ◽

pp. 4878-4884 ◽

Cited By ~ 58

Author(s):

Yuriko Ito ◽

Akio Sugimoto ◽

Takami Kakuda ◽

Kikue Kubota

Keyword(s):

Green Tea ◽

Potent Odorants

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Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

Journal of Food Quality ◽

10.1155/2017/5849501 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 5

Author(s):

Jian-Xia Shen ◽

Mohammad M. Rana ◽

Guo-Feng Liu ◽

Tie-Jun Ling ◽

Margaret Y. Gruber ◽

...

Keyword(s):

Heat Treatment ◽

Green Tea ◽

Manufacturing Processes ◽

Floral Volatiles ◽

Methyl Anthranilate ◽

Tea Quality ◽

Potent Odorants ◽

Floral Volatile ◽

Jasminum Sambac ◽

Differential Contribution

Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z)-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.

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