Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers

Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers

The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by...

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Bibliographic Details
Main Authors: Huimin An, Jiashun Liu, Yuan Chen, Yiwen Huang, Jinhua Chen, Zhonghua Liu, Shi Li, Jianan Huang
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Jasmine tea infusion
The amount of flowers
Chinese tea-drinking habits
Optimization of extraction conditions
Volatile compounds
Aroma quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001931

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http://www.sciencedirect.com/science/article/pii/S2590157523001931

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