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To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technology. The sensory results showed that the flavored tea beverages could be characterized by high sweetness, low bitterness, low astringency, and little jasmine tea aroma. Pure tea beverages presented the characteristic aroma of jasmine tea but revealed a stewed and stuffy odor and a bitter and astringent taste. Flavored tea beverages had higher solids, free amino acids, tea polyphenols, and catechins content than pure products. Correlation analysis indicated that sensory profiles, especially taste, were closely related to physicochemical components. Sweetness, bitterness, astringency, and aftertaste-A were obviously fluctuated among the pure tea samples. Accordingly, this study is conducive to a comprehensive understanding of the quality of jasmine tea beverages and provides data references for the industry.

The contents of lead, cadmium, chromium, copper, and nickel were determined in 25 tea samples from China, including green, yellow, white, oolong, black, Pu'er, and jasmine tea products, using high-resolution continuum source graphite furnace atomic absorption spectrometry. The methods used for sample preparation, digestion, and quantificational analysis were established, generating satisfactory analytical precisions (represented by relative standard deviations ranging from 0.6% to 2.5%) and recoveries (98.91–101.32%). The lead contents in tea leaves were 0.48–10.57 mg/kg, and 80% of these values were below the maximum values stated by the guidelines in China. The contents of cadmium and chromium ranged from 0.01 mg/kg to 0.39 mg/kg and from 0.27 mg/kg to 2.45 mg/kg, respectively, remaining in compliance with the limits stipulated by China's Ministry of Agriculture. The copper contents were 7.73–63.71 mg/kg; only 64% of these values complied with the standards stipulated by the Ministry of Agriculture. The nickel contents ranged from 2.70 mg/kg to 13.41 mg/kg. Consequently, more attention must be paid to the risks of heavy metal contamination in tea. The quantitative method established in this work lays a foundation for preventing heavy metal toxicity in human from drinking tea and will help establish regulations to control the contents of heavy metals in tea.

Cold-brewed jasmine tea (CB-JT) is regarded to possess characteristic flavors and health benefits as a novel resource of functional tea beverages. To investigate the molecular mechanisms underlying CB-JT-mediated protective effects on obesity, we evaluated the serum biochemistry, histological condition, glucose tolerance, gene expression profile and intestinal microbial diversity in high-fat diet (HFD)-fed mice. Our results demonstrate that cold-brewed jasmine tea can significantly attenuate HFD-induced body weight gain, abnormal serum lipid levels, fat deposition, hepatic injury, inflammatory processes as well as metabolic endotoxemia. CB-JT also modified the microbial community composition in HFD-fed mice and altered the balance to one closely resembled that of the control group. The differential abundance of core microbes in obese mice was reversed by CB-JT treatment, including an increment in the abundance of Blautia, Mucispirillum, and Bilophila as well as a decrease in the abundance of Alloprevotella. CB-JT was proved to regulate the mRNA expression levels of lipid metabolism-related genes such as Leptin, Pgc1a Il6, and Il1b in the adipose tissue coupled with Cyp7a1, Lxra, Srebp1c, and Atgl in the liver. These findings indicate that cold-brewed jasmine tea might be served as a potential functional tea beverage to prevent obesity and gut microbiota dysbiosis.

The number of depressed people has increased worldwide. Dysfunction of the gut microbiota has been closely related to depression. The mechanism by which jasmine tea ameliorates depression via the brain-gut-microbiome (BGM) axis remains unclear. Here, the effects of jasmine tea on rats with depressive-like symptoms via the gut microbiome were investigated. We first established a chronic unpredictable mild stress (CUMS) rat model to induce depressive symptoms and measured the changes in depression-related indicators. Simultaneously, the changes in gut microbiota were investigated by 16S rRNA sequencing. Jasmine tea treatment improved depressive-like behaviors and neurotransmitters in CUMS rats. Jasmine tea increased the gut microbiota diversity and richness of depressed rats induced by CUMS. Spearman’s analysis showed correlations between the differential microbiota (Patescibacteria, Firmicutes, Bacteroidetes, Spirochaetes, Elusimicrobia, and Proteobacteria) and depressive-related indicators (BDNF, GLP-1, and 5-HT in the hippocampus and cerebral cortex). Combined with the correlation analysis of gut microbiota, the result indicated that jasmine tea could attenuate depression in rats via the brain- gut-microbiome axis.

Quality deterioration, characterized by browning and cooked-off flavor (COF) development, often occurs in green tea beverages (GTBs) during shelf life. Changes in sensory quality and physical and chemical properties, as well as COF formation and its alleviation under different storage conditions, were comprehensively investigated in beverages prepared from five green teas and one jasmine-scented green tea. As the storage temperature increased and the storage duration extended, all GTBs exhibited a noticeable decrease in total sensory score (TSS), along with remarkable increases in total color difference (ΔE) and COF. Contents of total polyphenols declined markedly during storage of GTBs, while levels of caffeine and free amino acids changed insignificantly. Among the nine volatiles negatively correlated with TSS and positively correlated with COF, linalool, geraniol, 1-octanol, and 3-methylbutanal were identified as key COF contributors due to their high relative odor activity values. These results indicate that quality deterioration of GTBs during storage is closely associated with polyphenol loss, accumulation of COF-related components, and shifts in volatile composition and ratios. Notably, beverages prepared from jasmine-scented tea exhibited higher sensory scores and slower quality deterioration during storage than those prepared from unscented tea. This study identifies the key volatile contributors to COF and demonstrates that jasmine scenting effectively mitigates quality deterioration, offering a practical strategy for extending the shelf life of GTBs.

Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including Indonesia, represent an important target for sugar reduction. However, reducing sugar content often results in lower perceived sweetness and diminished consumer acceptance. This study examined the potential of floral aroma cues to support sugar reduction in sweetened green tea beverages. Formulations containing jasmine, rose, or lavender aroma were prepared at 100%, 80%, and 70% of the reference sugar level and evaluated by 182 panelists using hedonic rating, Just-About-Right (JAR) scaling with penalty analysis, and Rate-All-That-Apply (RATA) profiling combined with principal component analysis (PCA). Sugar reduction led to decreased perceived sweetness and liking in control samples, whereas jasmine and rose aromas significantly enhanced sweetness perception at reduced sugar levels. Notably, jasmine and rose maintained sweetness perception and overall liking at up to 30% and 20% sugar reduction, respectively. In contrast, lavender aroma provided limited sweetness enhancement and was associated with increased bitterness and astringency. Overall, these findings indicate that culturally congruent floral aromas, particularly jasmine and rose, can be strategically applied to support sugar reduction in sweetened tea beverages while maintaining consumer acceptance, contributing to sensory-driven reformulation strategies for supporting public health.

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

As widely consumed beverage, the stability is crucial to the quality and shelf life of tea beverage. In this study, whey protein isolate (WPI)-beta-cyclodextrin (β-CD) was added to investigate its effect on the stability of jasmine tea beverage by pH, thermal and storage stability. The results showed tea beverages under neutral and acidic conditions are more stable than those under alkaline conditions, and have higher antioxidant activity and total phenol retention rate. The storage stability experiments (25 °C for 30 d, and 4 °C for 150 d) showed the higher the storage temperature, the less stable the tea beverages were. WPI-β-CD addition was beneficial to delaying the degradation of tea polyphenols in the tea beverages, delayed by 6.41% after 150 d of storage. This study provides a theoretical basis for the development of new tea beverage products and the wide application of EGCG.

Jasmine tea is quite popular in daily consumption and beverage industry, and scenting quality and synthetic artificial oil are crucial issues of its quality control. The headspace volatile profiles of jasmine tea samples were analyzed by headspace-solid phase microextraction (HS-SPME) coupled with GC-MS. Twenty-nine volatile compounds were determined as ‘common components’ that should exist in jasmine scented teas. Potential correlation was discovered between quality grade of jasmine tea and the ratio of peak area percentage of α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate, and indole to that of linalool. This ratio was denoted as ‘jasmine tea flavor’ (JIF) index, a novel index for quality evaluation of jasmine tea. JTF index and common components could provide a good identification of well-scented, poor-scented, and not-scented jasmine teas. Moreover, carrier compounds might be a clear evidence for identifying fake jasmine teas that were added with synthetic fragrance oil.

Introduction Epidemiological data on green/jasmine tea and esophageal as well as gastric cancer are limited and inconclusive. Methods In order to study the effect of jasmine tea in upper gastrointestinal (UGI) cancers, we evaluated 600 esophageal squamous cell carcinoma (ESCC), 598 gastric cardia cancer (GCA), and 316 gastric non-cardia cancer (GNCA) cases and 1,514 age-, gender-, and neighborhood-matched controls. Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated from logistic regression adjusted for matching factors and potential confounders. Results Among controls, 35% of males and 8% of females reported consumption of jasmine tea; other tea consumption was rare. Consumption of jasmine tea (ever vs. never) was not associated with risk of ESCC (OR = 1.15, 95% CI 0.92-1.44), GCA (OR = 1.14, 95% CI 0.88-1.37), or GNCA (OR = 0.85, 95% CI 0.64-1.15) in males and females combined. Among males, cumulative lifetime consumption showed a significant positive dose-response relation with ESCC risk, but not for GCA and GNCA. In exploratory analyses, occupation affected the relation between tea and ESCC such that consumption in males was associated with increased risk only in non-office workers. Conclusion Overall, we found no evidence for a protective effect of tea in esophageal or gastric cancer. Further studies of the potential effects of thermal damage, tea quality, and water quality on UGI cancers are suggested.