Scientists Decode the Signature Scent of Gardenia Tea

A study by the team of Yanqin Yang & Yongwen Jiang at the Tea Research Institute, Chinese Academy of Agricultural Sciences, examined the complex aroma of gardenia-scented tea (GET). While GET is a popular Chinese scented tea, its specific aroma profile has never been fully explored.

The research teams employed advanced analytical and statistical methods to gain a comprehensive understanding of the volatile compounds that comprise the unique fragrance of gardenia tea. They identified 202 volatile components, 24 key aroma compounds, and constructed a detailed aroma wheel highlighting six main scent attributes: fruity, green, floral, roasted, woody, and other, visually representing the sensory essence of this centuries-old tea. The 202 volatile compounds in GET are esters, alkenes, and alcohols, with esters being the most abundant. Compared to its unscented base tea (GE), GET has higher levels of certain esters like methyl tiglate and benzoic acid methyl ester, but lower levels of most alkenes, alcohols, and ketones.

Through GC-O-MS sniffing, compounds such as linalool, cis-jasmone, and methyl salicylate were highlighted as major contributors to GET's floral and fruity character. The multi-method approach used in this study not only quantified the aromatic complexity of GET but also visualized its scent profile with scientific precision, laying the foundation for future quality control and flavor enhancement strategies in scented teas.

For more details, read the news article on the American Association for the Advancement of Science (AAAS) website.