Papers mentioning jasmine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing t... Read full abstract on PubMed →
Jasmine essential oil holds significant importance in fragrance and food industries due to its unique aroma and bioactivity. However, traditional extraction processes suffer from l... Read full abstract on PubMed →
Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its "clean and fresh" flavor. Zhejiang, another major tea-producing province, focus... Read full abstract on PubMed →
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusio... Read full abstract on PubMed →
To explore the dynamic changes in ‘Round leaf’ jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC–MS were used to identify the non-volatile and vola... Read full abstract on PubMed →
The distinctive flavor of oolong tea is derived from its complex processing techniques. In this study, comprehensive untargeted metabolomics were applied to investigate the effects... Read full abstract on PubMed →
The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder t... Read full abstract on PubMed →
Indole is often associated with a sweet and floral odor typical of jasmine flowers at low concentrations and an unpleasant, animal-like odor at high concentrations. However, the me... Read full abstract on PubMed →
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... Read full abstract on PubMed →
Ultraviolet (UV) irradiation is a crucial factor that leads to skin photoaging and results in increased DNA damage, oxidative stress, and collagen degradation. Jasmine flowers have... Read full abstract on PubMed →
Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of di... Read full abstract on PubMed →
Many affective stimuli are hedonically complex mixtures containing both pleasant and unpleasant components. To investigate whether the brain represents the overall affective value... Read full abstract on PubMed →
Fast Fourier transform (FFT) and fractal dimension (FD) are computed to discover the evoked potentials (EPs) in the base human electroencephalograms (EEGs) corresponding to six typ... Read full abstract on PubMed →
The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds i... Read full abstract on PubMed →
This study employed a range of indicators, including heat of combustion, combustibility, fat content, amino acid content, ash content, crude fiber content, trace element content, a... Read full abstract on PubMed →
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE i... Read full abstract on PubMed →
sp. ORF15-23 could be a promising PGPR isolate in promoting aroma level of Thai jasmine rice KDML105 under salt stress. Read full abstract on PubMed →
-(3→ residues in the backbone. These results open up new pharmacological prospects for the water-soluble polysaccharides extracted from jasmine tea. Read full abstract on PubMed →
ratio, and nitrogen, phosphorus, potassium, ascorbic acid, and phenols. The application of oils increased yield and its quality. In this study, JEO (2.5 mL/l) is shown to be extrem... Read full abstract on PubMed →
Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.