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Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by Jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting Jasmine tea extract for hops during late hopping.

啤酒花（hops）可为啤酒赋予标志性的苦涩风味与怡人香气；本研究在后期酒花添加（late-hopping）环节中，以茉莉花茶提取物（Jasmine tea extract, JTE）替代啤酒花。添加JTE可使啤酒泡沫稳定性提升1.52倍，同时提高啤酒中多酚与有机酸的含量。芳樟醇（linalool）是酒花啤酒（hopped beer, HOPB）与茉莉花茶啤酒（jasmine tea beer, JTB）中最关键的香气成分，但二者的其他风味组分差异显著，包括二聚儿茶素、黄酮/黄酮醇苷类以及苦味酸及其衍生物。感官评价结果显示，添加JTE可增强啤酒的花香与清新香气，降低苦涩度，优化啤酒的感官品质。茉莉花茶啤酒（JTB）的抗氧化能力显著高于酒花啤酒（HOPB）。JTB对淀粉酶活性的抑制率较HOPB高出30.5%。在后期酒花添加环节以茉莉花茶提取物替代啤酒花，可为啤酒增添功能性属性。