Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginge...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003852 |
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| Summary: | The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginger-like, and floral, while the tea infusion (TA) was characterized by tropical fruit, sweet, and floral notes. OAV and GC-O analyses revealed that esters, aldehydes, and alcohols were major contributors to the CA, with distinct variations in the volatile compound profiles between TA and CA. Twenty-one and 17 aroma active compounds were identified in TA and CA, respectively. GC-O analysis of the CA revealed 17 key odorants, among which α-ionone, geraniol, 4-methylpent-3-en-2-one, (E)-2-nonenal, heptanal, limonene, linalool, and (Z)-2-penten-1-ol exhibited intensities of 3 or higher. An aroma recombination experiments confirmed the identification of 17 key odorants, successfully replicating the original floral honey-like cup aroma. |
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| ISSN: | 2590-1575 |