# Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process
## 1 Introduction  
Jasmine tea is deeply loved by consumers in the northern and southeastern areas of China due to its pleasant aroma and health benefits [1, 2, 3, 4]. Traditional jasmine tea is made by repeatedly mixing tea blood with _Jasminum samuc_ to ensure a strong fragrance, including preprocessing tea dhool, maintaining fresh jasmine, mixing jasmine and tea dhool, spreading out the mixture for heat dissipation, reheating and secenting, separating jasmine from the tea, drying, and cooling [4].  
Aroma is an important component in jasmine and jasmine tea. [PERSON] et al. [5] analyzed the volatile substances released by jasmine in a natural state and found that those components were highly consistent with the aroma smelled in the sensory review. Another study found that the fragrance of jasmine had a potential correlation with the peak area percentages of \(\alpha\)-farmesene, (Z)-3-hexenyl benzoate, 2-methyl anthranilate, indole, and linaol, which is called the \"jasmine tea flavor index\" (JTF) [6]. The main volatile compoundsin jasmine were \(\alpha\)-farnesene, (Z)-3-hexenyl benzoate, linalool, benzyl alcohol, benzyl acetate, methyl anthranilate, and indole [7; 8; 9; 10]. Previous studies have detected the main aroma components in jasmine tea, including cis-3-hexene benzoate, benzyl acetate, methyl 2-aminobenzoate, linalool, (Z)-3-hexanol, methyl salicylate, and benzyl alcohol [8; 9; 11; 12]. It has been proven that the intensity of sweetness and substances of jasmine tea were decreased by 4-caprolactone [13]. Other studies also showed that cis-3-hexenyl acetate, linalool, methyl benzoate, benzyl acetate, \(\alpha\)-farnesene, methyl salicate, methanol benzene, benzoic acid-cis-3-hexenyl ester, methyl anthranilate, and indole were the main volatile components in jasmine tea [14; 15], which mainly exist in the body of jasmine as bonded glycosides and are released through endogenous sources. It has also been reported that aromas in jasmine are released by enzymatic hydrolysis, and \(\beta\)-primrose glycosidase and \(\beta\)-glucosidase played a key role during this process [16]. [PERSON] et al. [9] analyzed the influence of different processes on the aroma quality of jasmine tea and found that there were 130 aroma components and 20 characteristics in the traditional scenting process (TSP).  
The quality of jasmine tea could be affected by the quality of jasmine, tea dihoods, scenting technique (methods and technological parameters), and so on [5; 9]. In the conventional view, the quality of jasmine tea has a positive correlation with the rounds of the scenting process [17]. However, the profit will be limited because of the higher cost, lower efficiency, and longer and more complicated scenting process [5]. To avoid the shortcomings in the traditional scenting process, our previous studies proposed a new jasmine tea scenting process to avoid the abovementioned problems [18; 19]. The objective of this study is to investigate the changes in aroma components and characteristics of jasmine and jasmine tea in different scenting processes during different times and to study the differences in aromas in jasmine tea made by new scenting processes and traditional scenting processes. To reach this goal, we used HS-SPME and GC-MS combined with qualitative and quantitative analysis and combined principal component analysis (PCA) and multivariate statistical analysis methods to analyze the volatiles in jasmine and jasmine tea during the different scenting processes, which could provide a new view of the scenting process of jasmine tea.