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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102734

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

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引用次数: 0

Abstract

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) showed fresher aroma, the JT scented with Xiangfei 11 (TB) exhibited sweeter aroma, while the overall aroma of JT scented by Xiangfei 4 (TA) was overall lower. Among them, Benzoic acid, 2-hydroxyl-, ethyl ester contributed to TB's sweet note, 3-Hexen-1-ol, benzoate, (Z) - and Methyl salicylate were related to the fresh aroma of TC, Linalool, Methyl anthranilate, 4-Hexen-1-ol, acetate and Benzyl alcohol were linked to TS's floral aroma. Molecular docking identified hydrogen bonding and hydrophobic interactions as key drivers for aroma compounds binding to olfactory receptors, and molecular dynamics simulations (MDs) validated the stability of these interactions. This study provides a theoretical basis for the application of multipetal jasmine in JT processing.

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不同香气类型茉莉花茶主要香气成分的表征：以多瓣茉莉花茶为研究对象

以普通重瓣茉莉花为对照，研究了香飞2号、香飞4号和香飞11号3种多瓣茉莉花茶的香气特性。与重瓣茉莉花茶（TS）相比，香飞2号（TC）的香气较清新，香飞11号（TB）的香气较甜，而香飞4号（TA）的香气总体较低。其中，苯甲酸、2-羟基、乙酯对TB的香味有促进作用，3-己烯-1醇、苯甲酯、(Z) -和水杨酸甲酯对TC的香味有促进作用，芳樟醇、甲酰苯甲酸、4-己烯-1醇、乙酸酯和苯甲醇对TS的花香有促进作用。分子对接发现，氢键和疏水相互作用是芳香化合物与嗅觉受体结合的关键驱动因素，分子动力学模拟（MDs）验证了这些相互作用的稳定性。本研究为多花瓣茉莉在JT加工中的应用提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.