Characterization of Key Odorants in 'Baimaocha' Black Teas from Different Regions

Overview

Journal Food Chem X

Date 2024 Apr 9

PMID 38590631

Authors

Jian Ouyang

Ronggang Jiang

Hongyu Chen

Qi Liu

Xiaoqin Yi

Shuai Wen

Fangfang Huang

Xinyi Zhang

Juan Li

Haitao Wen

Ligui Xiong

Zhonghua Liu

Jianan Huang

Affiliations

Soon will be listed here.

Abstract

'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), --ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.

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