摘要
To investigate the effect of scenting process on the quality of jasmine tea,widely-targeted metabolomics,volatile metabolomics and sensory evaluation were employed to analyze the tea at four stages:the tea base before scenting(T),before the thermal ventilation of the pile(BT),before separating the flowers from the tea(BS),and after drying(AD).A total of 1164 non-volatile metabolites were identified by UPLC-Q-Exactive/MS,of which 130 types were found to be differentially abundant.Bitter-astringent flavonoids and phenolic acids declined,soft-ening the infusion,whereas nucleotides and their derivatives together with sugars increased,enhancing umami and sweetness.Notably,the concentration of methyl anthranilate(relevant to BS)exhibited a 16-fold increase relative to treatment T,strongly boosting jasmine-like flavor.SPME-GC-MS revealed ten volatiles with odor activity values(OAV)>1,including 2-(methylamino)-benzoic acid methyl ester,methyl salicylate,methyl benzoate,benzyl acetate,hotrienol,linalool,indole,(-)-cis-carveol acetate,trans-β-ionone and naphthalene.During the scenting process,the first nine compounds exhibited a steady rise in their OAVs,in contrast to the notable decline observed in naphthalene.Sensory evaluation revealed that the scenting process markedly elevated the freshness and intensity of aroma and rendered the taste mellower and fuller,giving the tea higher overall sensory scores.These findings provide a theoretical basis for understanding the formation of jasmine tea flavor and for optimizing scenting technology.
基金
supported by Natural Science Foundation of Xiamen,China(3502Z202373083)
Basic Research Project of Fujian Institute of Subtropical Botany,Xiamen Municipality(3502Z2025YZS02).
