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

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Jasmine tea
Multipetal jasmine
Characteristic volatiles
Molecular docking
Molecular dynamics simulation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005814
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