The occurrence of methyl anthranilate in grape juice

Abstract

The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In this study, seventy volatile compounds of jasmine tea scented by different scenting technology were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry (GC–MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network analysis (WGCNA), orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technology was obtained, that is, the amount of flowers (AF) was 65–78%, scenting time (ST) was 15–17 h, and scenting temperature (SW) was 35–40 °C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technology.