Evaluation of Aroma Enhancement Effect of Jasmine Hydrosol on Jasmine Tea and Its Influencing Factors

GE Chenxi; TANG Desong; ZHANG Lin; FU Shangwen; ZHANG Yingbin; LIANG Huiling

doi:10.13305/j.cnki.jts.20250520.002

Journal of Tea Science >

2025 , Vol. 45 >Issue 3: 465 - 484

DOI: https://doi.org/10.13305/j.cnki.jts.20250520.002

Research Paper

Evaluation of Aroma Enhancement Effect of Jasmine Hydrosol on Jasmine Tea and Its Influencing Factors

GE Chenxi ,
TANG Desong ,
ZHANG Lin ,
FU Shangwen ,
ZHANG Yingbin ,
LIANG Huiling

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1. Zhejiang A & F University, Hangzhou 311300, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2024-12-20

Revised date: 2025-01-29

Online published: 2025-06-18

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Abstract

With the increasing demand for jasmine tea in the market, new requirements have been set for the efficiency of the scenting process and the labor costs. This study analyzed the aroma enhancement effect and influencing factors of jasmine hydrosol on the scenting jasmine tea, and explored the feasibility of using scenting in the rapid scenting process of flower tea, based on sensory evaluation, dynamic headspace adsorption and micro-chamber/thermal extractor-thermal desorption-gas chromatography-mass spectrometry/flame ionization detector (μCTE-TD-GC-MS/FID) and other methods. The sensory evaluation results indicate that scenting can effectively enhance the floral intensity of green tea, but the aroma enhancement effect on Fuding white tea is not significant. The study used gas chromatography-olfactometry (GC-O) to identify 18 key odorant compounds in jasmine hydrosol and employed μCTE-TD-GC-MS/FID to quantitatively analyze the contents of these key odorant compounds in tea samples after scenting. The results show that the floral intensity after scenting was influenced by factors such as raw material type, tenderness and form. Under single scenting conditions, the scent absorption capacities of the four green teas were better than Fuding white tea, with the average increase of olfactory compounds in green tea being 5.83 mg·kg^-1, which was 2.5 times the increase in white tea. Additionally, lower-grade tea materials exhibit better adsorption capacities than higher-grade materials. For instance, the aroma increase in Huangshan maofeng second-grade tea material was 7.41 mg·kg^-1, which was 1.5 times that of its special-grade counterpart. Therefore, materials with medium or slightly lower tenderness can achieve the same aroma enhancement effect as higher-grade materials with less hydrosol scenting. The findings of this study demonstrate that rapid scenting with jasmine hydrosol is also a feasible and effective technical option for the future.

Key words： jasmine hydrosol; green tea; white tea; scenting; olfactory components; aroma enhancement effect

Cite this article

GE Chenxi , TANG Desong , ZHANG Lin , FU Shangwen , ZHANG Yingbin , LIANG Huiling . Evaluation of Aroma Enhancement Effect of Jasmine Hydrosol on Jasmine Tea and Its Influencing Factors[J]. Journal of Tea Science, 2025 , 45(3) : 465 -484 . DOI: 10.13305/j.cnki.jts.20250520.002

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