Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion
Abstract
The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aqueous solutions containing the authentic odorants of a jasmine tea infusion, (E)-2-hexenyl hexanoate (I), (Z)-3-hexenol (II), and indole (III), were each prepared in a concentration below the odor threshold. Each solution had no aroma, but when 4-hexanolide replaced only 5% of each odorant, the odor intensity of each model solution was significantly strengthened. An astringent note and heavy note were recognized for each solution as the commonly perceived characteristics from the sensory evaluation. The concentration of 4-hexanolide added was also at the subthreshold level. The results suggest mutual interaction between odorants I, II, or III and 4-hexanolide. The effect on the overall odor sensation of a jasmine tea infusion by adding 4-hexanolide at a concentration below its odor threshold was also studied. In this case, the intensity of both the sweet and astringent notes was significantly strengthened in comparison with the odor impression of the original jasmine tea infusion. This phenomenon is considered to have been a synergistic effect between subthreshold odor compounds in the jasmine tea infusion. The results of this study clarify for the first time that the subthreshold aroma constituents play an important role in the characteristic flavor of a jasmine tea infusion.
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4-Hexanolide added to jasmine tea samples, even though under the threshold level, had an impact on sweet and astringent odor perception in descriptive analysis.
“4-Hexanolide was added to jasmine tea samples, and even though it was under the threshold level, it had an impact on sweet and astringent odor perception in the descriptive analysis.”
The synergistic effect of volatile compounds existed according to the study of Ito and Kubota.
“Meanwhile, it appeared that the synergistic effect of volatile compounds existed according to the study of Ito and Kubota [73].”
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Heo, J., Adhikari, K., Choi, K. S., & Lee, J. (2020) · Foods · doi:10.3390/foods9121746 · Cited by 93 · see citing works
Pramudya, R. C., & Seo, H.-S. (2018) · Frontiers in Psychology · doi:10.3389/fpsyg.2017.02264 · Cited by 64 · see citing works
- Authors
- Ito, Y., & Kubota, K.
- Affiliations
- Ochanomizu University (JP)
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2005-01
- Volume
- 49
- Issue
- 1
- Pages
- 61-68
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2027193315
- Cited by
- 57
- References
- 14
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 3 · 2023: 5 · 2022: 2 · 2021: 7 · 2020: 1 · 2019: 2 · 2018: 8 · 2017: 2 · 2016: 5 · 2015: 1 · 2014: 1 · 2013: 3 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Molecular Nutrition & Food Research (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Pathology and Forensic Medicine › Tea Polyphenols and Effects
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- odor threshold, (Z)-3-hexenol, indole, sensory evaluation, astringency, flavor perception
- MeSH terms
- Adult, China, Drug Synergism, Female, Humans, Lactones, Odorants, Smell, Tea, Plant Leaves, Camellia sinensis, Jasminum, Flowers
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