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Journal of Food Quality
Volume 2017 (2017), Article ID 5849501, 10 pages
https://doi.org/10.1155/2017/5849501
Research Article

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave. W., Hefei, Anhui 230036, China
2Bangladesh Tea Research Institute, Srimangal, Maulvibazar 3210, Bangladesh
3Agriculture and Agri-Food Canada, Saskatoon Research Centre, Saskatoon, SK, Canada S7N 0X2

Correspondence should be addressed to Shu Wei

Received 11 April 2017; Revised 27 May 2017; Accepted 14 June 2017; Published 13 August 2017

Academic Editor: Eduardo Puértolas

Copyright © 2017 Jian-Xia Shen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived ()-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.