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Keywords = Jingshan green tea

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17 pages, 3625 KiB  
Article
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
by Zhiwei Hou, Ziyue Chen, Le Li, Hongping Chen, Huiyuan Zhang, Sitong Liu, Ran Zhang, Qiyue Song, Yuxuan Chen, Zhucheng Su and Liying Xu
Foods 2024, 13(17), 2653; https://doi.org/10.3390/foods13172653 - 23 Aug 2024
Cited by 6 | Viewed by 2148
Abstract
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragrans, Michelia [...] Read more.
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragrans, Michelia alba, and Rosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool, β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone, γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing. Full article
(This article belongs to the Section Food Analytical Methods)
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