Sensory-directed Flavor Analysis of Jinggu White Tea: Exploring the Formation Mechanisms of Sweet and Fruity Aromas

Overview

Journal Food Chem X

Date 2024 Dec 10

PMID 39655215

Authors

Junlan Huang

Jixin Zhang

Zhenbin Chen

Zhichao Xiong

Wanzhen Feng

Yuming Wei

Tiehan Li

Jingming Ning

Affiliations

Soon will be listed here.

Abstract

White tea is a naturally processed type of tea that has a unique favorable aroma. Typically, the aroma of white tea depends on its origin. Compared with Fujian white tea (FJ) and Yunnan other origin white tea (YO), Jinggu white tea (JG) has a stronger fruity and sweet aroma. In this study, to determine the factors underlying the unique fruity and sweet aroma of JG, we used YO and FJ as control samples and analysed the samples by using a molecular sensory science technique. Olfactory experiments and odor activity analysis revealed 10 key active substances to contribute to the aroma of JG. Aroma addition experiments further showed that linalool and benzeneacetaldehyde were the main contributors to the fruity and sweet aroma of JG, respectively. The results are helpful to understand the aroma of JG and provide a theoretical basis for the quality control of JG.

Citing Articles

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea () by GC×GC-O-MS and Chemometrics.

Raza J, Wang B, Duan Y, Song H, Raza A, Wang D Foods. 2025; 14(2).

PMID: 39856937 PMC: 11764680. DOI: 10.3390/foods14020271.

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