Integrated non-targeted metabolomics, volatile profiling and targeted quantification characterize chemical changes in Jinhua jasmine tea during the scenting process
- 1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
Abstract
To clarify the chemical basis of quality changes during the scenting of Jinhua jasmine tea, samples from six processing stages were characterized using electronic sensory analyses and profiling of non-volatile and volatile compounds. Scenting altered the chemical and instrumental sensory profiles, with the base tea clearly separated from scented samples and further changes occurring across successive stages. Instrumental sweetness, richness and umami responses were generally higher after scenting. The summed contents of soluble sugars, amino acids and phenolic acids increased, whereas catechins, flavonols and flavones generally decreased, and these changes were associated with multiple instrumental taste responses. The summed content of volatile compounds progressively increased and was highest after Tihua. Odor activity value analysis highlighted 15 potential aroma contributors, including methyl benzoate, linalool and methyl anthranilate. Overall, successive scenting produced distinct stage-dependent changes in non-volatile and volatile composition, providing a chemical basis for quality changes in Jinhua jasmine tea.
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BibTeX
@article{zhang2026integrated,
title = {{Integrated non-targeted metabolomics, volatile profiling and targeted quantification characterize chemical changes in Jinhua jasmine tea during the scenting process}},
author = {Yuhang Zhang and Minxuan Li and Sui Liu and Jue Wang and Donghe Fu and Mingzhi Zhu and Zhonghua Liu and Kunbo Wang},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104668},
url = {https://doi.org/10.1016/j.fochx.2026.104668},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Integrated non-targeted metabolomics, volatile profiling and targeted quantification characterize chemical changes in Jinhua jasmine tea during the scenting process
AU - Yuhang Zhang
AU - Minxuan Li
AU - Sui Liu
AU - Jue Wang
AU - Donghe Fu
AU - Mingzhi Zhu
AU - Zhonghua Liu
AU - Kunbo Wang
PY - 2026
DA - 2026/10/23
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104668
UR - https://doi.org/10.1016/j.fochx.2026.104668
AB - To clarify the chemical basis of quality changes during the scenting of Jinhua jasmine tea, samples from six processing stages were characterized using electronic sensory analyses and profiling of non-volatile and volatile compounds. Scenting altered the chemical and instrumental sensory profiles, with the base tea clearly separated from scented samples and further changes occurring across successive stages. Instrumental sweetness, richness and umami responses were generally higher after scenting. The summed contents of soluble sugars, amino acids and phenolic acids increased, whereas catechins, flavonols and flavones generally decreased, and these changes were associated with multiple instrumental taste responses. The summed content of volatile compounds progressively increased and was highest after Tihua. Odor activity value analysis highlighted 15 potential aroma contributors, including methyl benzoate, linalool and methyl anthranilate. Overall, successive scenting produced distinct stage-dependent changes in non-volatile and volatile composition, providing a chemical basis for quality changes in Jinhua jasmine tea.
SN - 2590-1575
ER -