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Related Concept Videos

Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
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Distillation: Vapor–Liquid Equilibria01:01

Distillation: Vapor–Liquid Equilibria

4.1K
Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
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Volatilization01:10

Volatilization

5.0K
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
5.0K
Mass Spectrometry: Aromatic Compound Fragmentation01:23

Mass Spectrometry: Aromatic Compound Fragmentation

2.5K
Upon ionization, aromatic compounds generate a molecular ion that is observed as a prominent peak in their mass spectra. For example, the molecular ion peak for benzene appears at a mass-to-charge ratio of 78, while toluene is observed at a mass-to-charge ratio of 92. The molecular ion benzene is highly stable and does not readily undergo further fragmentation due to the significant amount of energy required to disrupt the aromatic stability of the benzene ring. In contrast, the molecular ion...
2.5K
NMR Spectroscopy of Aromatic Compounds01:14

NMR Spectroscopy of Aromatic Compounds

4.7K
Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
4.7K
Olfaction01:25

Olfaction

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
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Related Experiment Video

Updated: May 5, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

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Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.

Yang Yang1,2, Ying Dong1,2, Zhimin Song1,2

  • 1Department of Tea Science, Sichuan Agricultural University, Chengdu 611130, China.

Foods (Basel, Switzerland)
|May 4, 2026
PubMed
Summary

Jasmine tea

Keywords:
aroma compoundsjasmine teascenting processselective transfer

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Jasmine tea's characteristic flavor is crucial for its quality.
  • Understanding the scenting process is key to optimizing production.

Purpose of the Study:

  • To elucidate the mechanisms behind jasmine tea's unique flavor generation.
  • To analyze sensory, chemical, and aroma migration changes during scenting.

Main Methods:

  • Sensory evaluation and biochemical assays.
  • Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).
  • Orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) filtering.

Main Results:

  • Scenting significantly increased aroma, taste, amino acids, and soluble sugars, while decreasing astringent compounds.
  • Key floral aroma compounds transferred from jasmine flowers to tea.
  • Aroma retention in spent flowers correlated with hydrophobicity and polarity.

Conclusions:

  • Floral compounds like cis-3-hexenyl benzoate and methyl anthranilate contribute to jasmine tea's aroma.
  • Hydrophobic partitioning influences aroma retention in flowers.
  • Aroma transfer to tea involves multi-factor regulation, providing insights for quality control.