| Description |
Jasmine lactone is a lactone and aroma compound. Its chemical formula is C10H16O2. It exists in some natural product in jasmine oil, tuberose, gardenia, mimosa, honeysuckle, lily, tea, peach, and ginger. It can be mainly used for the preparation of apricot, peach, dairy products, and as a tropical fruit flavor. |
| References |
1. Zeng L, Zhou Y, Fu X, Liao Y, Yuan Y, Jia Y, Dong F, Yang Z. Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses. J Agric Food Chem. 2018 Apr 18;66(15):3899-3909. doi: 10.1021/acs.jafc.8b00515. Epub 2018 Apr 6. PubMed PMID: 29605993. 2. Zeng L, Zhou Y, Fu X, Mei X, Cheng S, Gui J, Dong F, Tang J, Ma S, Yang Z. Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma. Food Chem. 2017 Dec 15;237:488-498. doi: 10.1016/j.foodchem.2017.05.137. Epub 2017 May 29. PubMed PMID: 28764024. 3. Zhang H, Bibi A, Lu H, Han J, Chen H. Comparative study on ambient ionization methods for direct analysis of navel orange tissues by mass spectrometry. J Mass Spectrom. 2017 Aug;52(8):526-533. doi: 10.1002/jms.3961. PubMed PMID: 28628730. 4. Gui J, Fu X, Zhou Y, Katsuno T, Mei X, Deng R, Xu X, Zhang L, Dong F, Watanabe N, Yang Z. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process? J Agric Food Chem. 2015 Aug 12;63(31):6905-14. doi: 10.1021/acs.jafc.5b02741. Epub 2015 Aug 3. PubMed PMID: 26212085. |
