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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (1): 65-71.doi: 10.13305/j.cnki.jts.2006.01.011

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Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea

YE Nai-xing1, 2, YANG Guang1, 3, ZHENG Nai-hui4, YANG Jiang-fan1, 2, WANG Zhen-kang4, LIANG Xiao-xia3   

  1. 1. Institute of Science,Technology and Economics of Tea Industry, 2. Department of Tea Science,3. Institute of Applied Ecology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 China;
    4. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu`an 355015, China
  • Received:2005-08-19 Revised:2005-12-09 Online:2006-03-25 Published:2019-09-10

Abstract: The aroma constituent of high-quality jasmine-scented tea was analyzed using SPME/GC-MS method. It was found that cis-3-hexenyl acetate, linalool, benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea. The contents of cis-3-hexenyl acetate, linalool, methyl anthranilate, cadinene, indole, benzyl alcohol, nerolidol, geranyl acetate were significantly increased in the jasmine scented tea made by wet-scenting process. The content of aromatic components in jasmine scented tea was increased when the rate of jasmine flower to tea (RJF) was ranged from 69% to 115%. When RJF is above 96%, the content of major aromatic components in the jasmine scented tea did not increase significantly. It suggested that the absorbance of tea to the fragment of jasmine flower would be attained a balance in the RJF. It suggested that the suitable RJF is 90% to 100% for producing high-quality jasmine tea made by wet-scenting process.

Key words: jasmine scented tea, wet-scenting process, RJF(rate of jasmine flower to tea dhool), aroma constituent

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