Abstract
Jasmine tea is quite popular in daily consumption and beverage industry, and scenting quality and synthetic artificial oil are crucial issues of its quality control. The headspace volatile profiles of jasmine tea samples were analyzed by headspace-solid phase microextraction (HS-SPME) coupled with GC-MS. Twenty-nine volatile compounds were determined as ‘common components’ that should exist in jasmine scented teas. Potential correlation was discovered between quality grade of jasmine tea and the ratio of peak area percentage of α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as ‘jasmine tea flavor’ (JIF) index, a novel index for quality evaluation of jasmine tea. JTF index and common components could provide a good identification of well-scented, poor-scented, and not-scented jasmine teas. Moreover, carrier compounds might be a clear evidence for identifying fake jasmine teas that were added with synthetic fragrance oil.
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Lin, J., Chen, Y., Zhang, P. et al. A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis. Food Sci Biotechnol 22, 331–340 (2013). https://doi.org/10.1007/s10068-013-0085-x
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DOI: https://doi.org/10.1007/s10068-013-0085-x