# Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process
## 3 Discussion
JTF indices in NP and NPT were lower than TP and TPT before reaching the highest point, then showed an opposite change. The volatiles of tea are present in relatively lower quantities (approximately 0.01% of the total dry weight) and play an important role in flavor because of the lower odor detection, especially in jasmine tea [26]. Most of the volatile components had a special fragrance type, which could give jasmine a special flavor. The changes in these substances were the main factors that could affect the fragrance type and concentration of jasmine. Volatile compounds of tea are classified into nonterpenoids (products of lipid oxidation), which impart undesirable grassy odors, and terpenoids (linalool and geraniol), which are mainly responsible for the sweet and flowery aroma of tea [26]. The major compounds of jasmine tea were linalool, benzyl acetate, benzyl alcohol, methyl anthranilate, indole, etc. [27]. Researchers thought that nerolidol and methyl benzoate were related to \"overall\", linalool and methyl anthranilate to \"jasmine\", and decanal and benzene acetaldehyde to \"sweet floral\",\"roasted\", and \"fermented\" [9]. Benzyl acetate, (Z)-3-hexenyl benzoate,-linalool, benzyl alcohol, \(\alpha\)-farmesene, methyl anthranilate, and indole contribute to favorable flowery and fruity aromas; nerolidol is divided into fruity flowers, and germacrene D has a woody smell [27; 28]. There were: 7 kinds of differential volatile component in TP and NP, including benzyl acetate, benzyl butyrate, linalool, \(\alpha\)-farmesene, \(n\)-hexyl benzoate, (E)-3-hexen-1-acetate, and methyl benzoate; 5 kinds of differential volatile component in JF and TP, including ethyl benzoate, cis-3-hexanol, linalool, benzyl acetate, and benzyl butyrate; and 6 kinds of differential volatile component in JF and NP, including benzyl acetate, methyl benzoate, valeric acid-(Z)-3-hexenyl ester, \(\alpha\)-farmesene, 2-aminobenzoate, ethyl benzoate, and n-hexyl benzoate. There were 5 kinds of differential volatile component in jasmine tea during the different scenting processes, including benzyl alcohol, phytol acetate, phenethyl alcohol, cis-3-hexenyl butyl ester, and benzyl acetate. [PERSON] [29; 30] used HS-SPME combined with GC-MS to determine the content of volatile substances in jasmine tea during traditional scenting and isolation scenting and found that the main volatile substances in the scenting process were olefins, esters, alcohols, nitrogen compounds, and ketones. In the traditional scenting process, tea dhool should be baked before being next scented to ensure the water content is at a lower level [9]. One researcher suggested that a high level of water content of tea dhool could preserve the ecological conditions of jasmine and had a good effect on the aroma concentration and freshness of jasmine tea; this is called continuous wet scenting technology [31; 32]. However, our results were different from them. In this study, we found that the jasmine tea produced by the traditional scenting process had a relatively lower quality than that produced by the new scenting process because of the higher level of water content. Removing the calyx and peduncle will promote the innovative use of jasmine flowers to maximize the release of aroma [33]. Another study showed that the process of jasmine fragrance release was the physiological movement of flower petal cells [34; 35]. [PERSON] et al. [23] found that cryopreservation could delay the rate of opening. The buds of jasmine were difficult to open in vitro when the ambient temperature was lower than 20 \({}^{\circ}\)C. However, when the room temperature is higher than 36 \({}^{\circ}\)C, the opening time of the flowers is advanced. [PERSON] et al. [36] analyzed the fragrance of jasmine on sunny and rainy days and found that the climate has a great influence on the composition of jasmine fragrance. Under traditional process conditions, the kinds of volatile components increased, among which the increase in ester compounds was the most significant.