Work

Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics

Year: 2026

Type: article

Abstract: Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these, α -farnesene and methyl salicylate were found to be the primary contributors to the jasmine-like and refreshing aromas, respectively. This study provides a theoretical reference for deeply understanding the molecular basis of JGT's aroma characteristics. • 35 and 31 candidate key odor-active volatiles were screened in GBT and JGT by AEDA and OAV. • 13 key odor-active volatiles were confirmed in JGT by aroma recombination, omission and addition tests. • α -Farnesene is the primary contributor to the jasmine-like aroma of JGT. • Methyl salicylate is the primary contributor to refreshing scents of JGT.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103695