Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-04 DOI:10.1016/j.foodres.2025.115927

Jia-Ying Chen , Wen-Wen Luo , Wen-Xuan Li , Ya-Nan Zheng , Xin-Qiang Zheng , Jian-Liang Lu , Yue-Rong Liang , Jian-Hui Ye

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Abstract

Jasmine green tea (JGT) is a widely appreciated beverage known for its delicate floral aroma thanks to scenting process, however the impact of scenting on the taste of JGT is still unclear. The present study explored how different rounds of scenting influenced the taste characteristics of JGT made with Maofeng and Tencha green tea bases. Sensory evaluation indicated that the bitterness of Maofeng was significantly intensified with increased scenting rounds, while the taste of Tencha with high levels of amino acids was barely affected. Based on the results of ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and ultra-high performance liquid chromatography-diode array detection-tandem mass spectrometry (UHPLC-DAD-MS/MS) analyses, we identified quercetin-3-O-rhamnosyl-rhamnosyl-glucoside (Q-glu-rha-rha) as a key compound in jasmine flowers contributing to the bitterness of JGTs. The spiking experiment validated the concentration and temperature-dependent role of Q-glu-rha-rha in enhancing bitterness and astringency of green tea. These findings highlight the impact of scenting rounds and green tea base selection on the sensory quality of JGT, offering valuable reference for optimizing the production of high-quality JGT.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.