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	<title>soluble sugars &#8211; BIOENGINEER.ORG</title>
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		<title>Metabolomics Reveals How Scenting Reshapes the Chemistry of Jinhua Jasmine Tea</title>
		<link>https://bioengineer.org/metabolomics-reveals-how-scenting-reshapes-the-chemistry-of-jinhua-jasmine-tea/</link>
		
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		<pubDate>Sat, 24 Oct 2026 18:25:10 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[amino acids]]></category>
		<category><![CDATA[catechins]]></category>
		<category><![CDATA[electronic nose]]></category>
		<category><![CDATA[electronic tongue]]></category>
		<category><![CDATA[jasmine tea]]></category>
		<category><![CDATA[Jinhua]]></category>
		<category><![CDATA[Metabolomics]]></category>
		<category><![CDATA[odor activity value]]></category>
		<category><![CDATA[scenting process]]></category>
		<category><![CDATA[soluble sugars]]></category>
		<category><![CDATA[Tihua]]></category>
		<category><![CDATA[volatile compounds]]></category>
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					<description><![CDATA[A stage-resolved multi-omics analysis of Jinhua jasmine tea from Zhejiang, China, shows that repeated scenting with fresh jasmine flowers progressively raises soluble sugars, amino acids and phenolic acids, lowers catechins and flavonols, and reshapes the tea's volatile aroma profile, highlighting 15 potential aroma contributors in the finished product.]]></description>
		
		
		
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