Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting

< 0.05), suggesting regulation by hydrophobic partitioning. In contrast, aroma transfer to the tea base showed no simple correlation with any single physicochemical parameter, suggesting multi-factor regulation. This study provides insights into the scenting process and offers a theoretical reference for quality control in jasmine tea production.

Authors

Chunlei He (ORCID: https://orcid.org/0009-0001-6562-6915)
Ling Lin (ORCID: https://orcid.org/0000-0002-2437-8011)
Xiaoqin Huang (ORCID: https://orcid.org/0000-0001-6148-3577)
Ying Dong (ORCID: https://orcid.org/0000-0002-7367-8862)
Dezhi Mao
Juanfen Zou
Zhimin Song

Institutions

Kaneka (United States) (US)
Sichuan Agricultural University (CN)
Rural Resources (US)

Publication Details

Journal: Foods
Published: 2026-04-17
DOI: https://doi.org/10.3390/foods15081403
Primary Topic: Tea Polyphenols and Effects
Type: article
Field-Weighted Citation Impact: 0.00

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article

Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting

Chunlei He, Ling Lin, Xiaoqin Huang, Ying Dong et al.

Apr 17, 2026

Foods

Tea Polyphenols and Effects

article

Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting

Chunlei He, Ling Lin, Xiaoqin Huang, Ying Dong, Dezhi Mao, Juanfen Zou, Zhimin Song

April 17, 2026article en

Abstract

< 0.05), suggesting regulation by hydrophobic partitioning. In contrast, aroma transfer to the tea base showed no simple correlation with any single physicochemical parameter, suggesting multi-factor regulation. This study provides insights into the scenting process and offers a theoretical reference for quality control in jasmine tea production.

FoodsVol. 15(8)

Kaneka (United States) (US), Sichuan Agricultural University (CN), Rural Resources (US)

Reduced inequalities

Openalex Percentile: Top 21%

Tea Polyphenols and Effects

DOI Open Access PDF OpenAlex

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