the library

Jasmine

Herbs & floral· floral

15 of 57 compounds on file carry a paper the library can cite.

• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  the highest flower-to-tea transfer rate measured in the study, 67.32%, and named as one of the 'high sensory-contributing compounds from jasmine flowers' that give jasmine tea its characteristic flavour — Yang Yang et al. 2026, Foods (Results, transfer-rate analysis; Results, summary of sensory contributors)
• eugenolaromaphenolreads as odor of cloves (PubChem)Measured in 19 of 338 ingredients.cite

  rOAV 1,789 in fresh jasmine flowers and 296 in jasmine tea — Yang Yang et al. 2026, Foods (Table 1, row 'Phenols', Origin column 'FJ')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  rOAV 1,700 in jasmine tea, second only to (E)-β-damascenone among terpenes; named in the Results as one of the 'high sensory-contributing compounds from jasmine flowers' — Yang Yang et al. 2026, Foods (Table 2 (Top five terpenes in jasmine tea ranked by rOAV), rank 2; Results, summary of sensory contributors)
• 3-Methylindolearomanitrogen compoundreads as warm, over-ripe, fruity flavor below 0 (PubChem)Measured in 2 of 338 ingredients.cite

  rOAV 34 in fresh jasmine flowers and 24 in jasmine tea — Yang Yang et al. 2026, Foods (Table 1, row 'Heterocyclics', Origin column 'FJ')
• Benzenemethanethiolaromasulfur compoundreads as odor of leek (PubChem)Measured in 1 of 338 ingredients.cite

  rOAV 67,669 in fresh jasmine flowers and 12,532 in jasmine tea; the Results note it 'showed exceptionally high activity in jasmine flowers, indicating that it may play a synergistic role in the overall aroma profile despite not being a typical floral component' — Yang Yang et al. 2026, Foods (Table 1, row 'Alcohols', Origin column 'FJ'; Results)
• methyl anthranilatearomaesterreads as grape-like odor (PubChem)Measured in 2 of 338 ingredients.cite

  rOAV 33,150 in fresh jasmine flowers and 8,584 in jasmine tea; transfer rate from flower to tea base 25.90%; named in the Results as one of the 'high sensory-contributing compounds from jasmine flowers' — Yang Yang et al. 2026, Foods (Table 1, row 'Esters', Origin column 'FJ'; Results, transfer-rate analysis)
• benzyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 3 of 338 ingredients.cite

  6.18% of the 100% supercritical-CO2 extract of J. sambac flowers; 3.08-4.18% across the other extracts — Wu et al. 2021, Evidence-based Complementary and Alternative Medicine : eCAM (Table 4, row 'Benzyl acetate')
• citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite

  8.47% of the 100% supercritical-CO2 extract of J. sambac flowers; 5.37-8.94% across the other extracts — Wu et al. 2021, Evidence-based Complementary and Alternative Medicine : eCAM (Table 4, row 'Citronellol')
• 4-Methylpentanoic acidaromaacidMeasured in 1 of 338 ingredients.cite

  rOAV 5 in fresh jasmine flowers and 1 in jasmine tea — Yang Yang et al. 2026, Foods (Table 1, row 'Acids', Origin column 'FJ')
• beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite

  5.03% of the 100% supercritical-CO2 extract of J. sambac flowers; 1.89-4.63% across the other extracts — Wu et al. 2021, Evidence-based Complementary and Alternative Medicine : eCAM (Table 4, row 'β-Pinene')
• β-damascenonearomaterpenoidMeasured in 13 of 338 ingredients.cite

  relative odour activity value 969,888 in fresh jasmine flowers and 47,246 in the finished jasmine tea, the highest rOAV of any compound in the study; Table 2 ranks it first of the top five terpenes of jasmine tea — Yang Yang et al. 2026, Foods (Table 1 (Representative aroma-active compounds of each chemical class), row 'Terpenes', Origin column 'FJ')
• 2,4-undecadienalaromaaldehydeMeasured in 1 of 338 ingredients.cite

  rOAV 47,486 in fresh jasmine flowers and 3,200 in jasmine tea; the Results record that it 'decreased significantly after scenting, reflecting the transfer of jasmine-derived aroma components to the tea base' — Yang Yang et al. 2026, Foods (Table 1, row 'Aldehydes', Origin column 'FJ'; Results)
• cis-3-hexenyl benzoatearomaesterMeasured in 1 of 338 ingredients.cite

  classed with benzyl alcohol and methyl anthranilate as a 'high-transfer type' characteristic jasmine ester, transfer rate from flower to tea base 27.73% — Yang Yang et al. 2026, Foods (Results, transfer-rate analysis)
• Floridaninearomanitrogen compoundMeasured in 1 of 338 ingredients.cite

  22.52% of the 100% supercritical-CO2 extract of J. sambac flowers, the second-largest entry in the table; 9.96-13.86% in the other three extracts — Wu et al. 2021, Evidence-based Complementary and Alternative Medicine : eCAM (Table 4, row 'Floridanine')