biostudies-literatureHou ZScientific Research and Development Foundation of Zhejiang A & F UniversityOpen Fund of State Key Laboratory of Tea Plant Biology and UtilizationWuhu Institute of Technology Natural Science Research ProjectAgriculture Research System of China of MOF and MARANational Natural Science Foundation of ChinaScientific Research and Development Foundation of Zhejiang A &amp;amp; F UniversityInnovative Program of Chinese Academy of Agricultural Sciences2653https://www.ebi.ac.uk/biostudies/studies/S-EPMC11394657biostudies-literatureUnknown13(17)Scented green tea (<i>Camellia sinensis</i>) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (<i>Jasminum sambac</i>, <i>Osmanthus fragrans</i>, <i>Michelia alba</i>, and <i>Rosa rugosa</i>), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC-IMS and GC-MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool, <i>β</i>-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (<i>E</i>)-<i>β</i>-ionone, <i>γ</i>-decalactone, and dihydro-<Foods (Basel, Switzerland)Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.PMC11394657CARS-19wzyzrzd2022172022FR025CAASASTIP-2021-TRI32302608LTBB20140202Xu LHou ZChen ZZhang HSong QChen YChen HLiu SSu ZLi LZhang RfalseComparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.Scented green tea (<i>Camellia sinensis</i>) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (<i>Jasminum sambac</i>, <i>Osmanthus fragrans</i>, <i>Michelia alba</i>, and <i>Rosa rugosa</i>), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC-IMS and GC-MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool, <i>β</i>-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (<i>E</i>)-<i>β</i>-ionone, <i>γ</i>-decalactone, and dihydro-<2024-01-01T00:00:00Z2024 Aug2026-04-26T03:18:38.161Z2025-04-04T01:05:32.504ZS-EPMC113946573927241810.3390/foods13172653