Determination of Key Aroma Compounds and Their Olfactory Perception Mechanisms in Jasmine Tea
Abstract
Jasmine tea is a popular floral tea prized for its aroma and health benefits. In this study, the flavor components of jasmine tea from different regions were comparatively analyzed, and the interactions between these components and the broad-spectrum olfactory receptor OR2W1 were systematically investigated. The results indicated that VOCs could be classified into four categories. Among these, esters and terpenes were the predominant VOCs. Five key aroma compounds were identified. Molecular docking showed that these compounds bind spontaneously to olfactory receptors, with hydrogen bonds and hydrophobic interactions stabilizing the binding.
Fields of Study & Subjects
Tea Polyphenols and Effects
Fermentation and Sensory Analysis
Essential Oils and Antimicrobial Activity
Publication details
- Journal / source
- Analytical Letters
- Volume
- 59
- Issue
- 14
- Pages
- 2726–2744
- Publication date
- 2 February 2026
- Language
- EN