Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea

Scenting time is a critical parameter that not only shapes the aromatic characteristics of jasmine tea but also influences its processing strategies. This study aims to elucidate how scenting time influences the aroma quality of jasmine yellow tea (JYT) through the integration of sensory evaluation with volatile compound profiling and the use of multivariate analyses, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), alongside complementary analytical approaches. Results demonstrated that the optimal sensory aroma quality of JYT was achieved when the scenting duration ranged from 8 to 12 h. Three hundred volatile compounds were detected, fourteen of which were identified as key contributors to JYT's distinctive aroma profile. These include indole, methyl anthranilate, methyl salicylate, and δ-Cadinene, all of which exerted a significant influence on the overall aroma quality score. The identification of these principal volatile components provides valuable insights for optimizing JYT manufacturing processes and offers a theoretical basis for establishing systematic aroma quality assessment protocols.