Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea

作者：Mengya Gu, Yuhang Zhang, Qiuhang Weng, Wenfeng Weng, Ren Weiwei, Shan Jin, Hongzheng Lin, Pengjie Wang, Wenqin She, Naixing Ye · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102617 · 被引用次数：7 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Fermentation and Sensory Analysis

To explore the dynamic changes in ‘Round leaf’ jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC–MS were used to identify the non-volatile and volatile compounds, and compare them with double-petal jasmine tea (DT). The analysis of taste activity values indicated that Asp, Thea, and Glu played significant roles in shaping the flavor profile of RT. The volatile compounds methyl anthranilate, benzyl acetate, linalool, indole, methyl benzoate and methyl salicylate were the key aroma compounds of jasmine tea. The volatiles ( E )-3-hexenyl acetate, ( E )- β -ocimene and benzeneacetaldehyde significantly contributed to the elegance and freshness of RT. Additionally, the aroma compounds in RT reached saturation during the fourth scenting process (S4). Notably, RT reached better quality in S4 while DT reached better quality in S5. It can provide a scientific basis for the optimization of RT quality and its application in production.