Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis
Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades (Grand Prize SA, First Prize SB, Outstanding Awar...
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2025-06-01
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| author | Mengzhen Zhang Ying Zhang Yeyun Lin Yuhua Wang Jishuang Zou Miaoen Qiu Qingxu Zhang Jianghua Ye Xiaoli Jia Haibin He Haibin Wang Qi Zhang |
| author_facet | Mengzhen Zhang Ying Zhang Yeyun Lin Yuhua Wang Jishuang Zou Miaoen Qiu Qingxu Zhang Jianghua Ye Xiaoli Jia Haibin He Haibin Wang Qi Zhang |
| author_sort | Mengzhen Zhang |
| collection | DOAJ |
| description | Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades (Grand Prize SA, First Prize SB, Outstanding Award SC, and Non-award SD) using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, and multivariate statistical methods. A total of 159 volatile compounds were identified, with similar compound categories but distinct concentration gradients between grades. OAV-splitting analysis (based on OAV ≥ 1 as the threshold for aroma activity) identified β-ionone (fruity), octanal (fatty), and linalool (floral) as core aroma-active contributors, as their OAV values significantly exceeded 10 in awarded grades (SA, SB, SC), indicating dominant roles in sensory perception. Notably, linalool, a floral marker, showed a concentration gradient (SA > SB > SC) and was absent in SD, serving as a critical determinant of grade differentiation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) further distinguished awarded grades (SA, SB, SC) by balanced fruity, floral, and woody notes, while SD lacked floral traits and exhibited burnt aromas. This classification was supported by hierarchical clustering analysis (HCA) of volatile profiles and principal component analysis (PCA). Electronic nose data validated these findings, showing strong correlations between sensor responses (W5S/W2W) and key compounds like hexanal and β-ionone. This study elucidates the molecular basis of aroma-driven quality grading in Wuyi Shuixian tea, providing a scientific framework for optimizing processing techniques and enhancing quality evaluation standards. The integration of chemical profiling with sensory attributes advances precision in tea industry practices, bridging traditional grading with objective analytical metrics. |
| format | Article |
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| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-9d56db8898bc4793bc6d03955af6f7d02025-08-20T02:35:57ZengMDPI AGFoods2304-81582025-06-011413216910.3390/foods14132169Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate AnalysisMengzhen Zhang0Ying Zhang1Yeyun Lin2Yuhua Wang3Jishuang Zou4Miaoen Qiu5Qingxu Zhang6Jianghua Ye7Xiaoli Jia8Haibin He9Haibin Wang10Qi Zhang11College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaSchool of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaCollege of Life Sciences, Longyan University, Longyan 364012, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaWuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades (Grand Prize SA, First Prize SB, Outstanding Award SC, and Non-award SD) using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, and multivariate statistical methods. A total of 159 volatile compounds were identified, with similar compound categories but distinct concentration gradients between grades. OAV-splitting analysis (based on OAV ≥ 1 as the threshold for aroma activity) identified β-ionone (fruity), octanal (fatty), and linalool (floral) as core aroma-active contributors, as their OAV values significantly exceeded 10 in awarded grades (SA, SB, SC), indicating dominant roles in sensory perception. Notably, linalool, a floral marker, showed a concentration gradient (SA > SB > SC) and was absent in SD, serving as a critical determinant of grade differentiation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) further distinguished awarded grades (SA, SB, SC) by balanced fruity, floral, and woody notes, while SD lacked floral traits and exhibited burnt aromas. This classification was supported by hierarchical clustering analysis (HCA) of volatile profiles and principal component analysis (PCA). Electronic nose data validated these findings, showing strong correlations between sensor responses (W5S/W2W) and key compounds like hexanal and β-ionone. This study elucidates the molecular basis of aroma-driven quality grading in Wuyi Shuixian tea, providing a scientific framework for optimizing processing techniques and enhancing quality evaluation standards. The integration of chemical profiling with sensory attributes advances precision in tea industry practices, bridging traditional grading with objective analytical metrics.https://www.mdpi.com/2304-8158/14/13/2169Wuyi Shuixian teaodor activity value (OAV)flavor-active compoundsaroma profilingquality grading |
| spellingShingle | Mengzhen Zhang Ying Zhang Yeyun Lin Yuhua Wang Jishuang Zou Miaoen Qiu Qingxu Zhang Jianghua Ye Xiaoli Jia Haibin He Haibin Wang Qi Zhang Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis Foods Wuyi Shuixian tea odor activity value (OAV) flavor-active compounds aroma profiling quality grading |
| title | Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis |
| title_full | Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis |
| title_fullStr | Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis |
| title_full_unstemmed | Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis |
| title_short | Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis |
| title_sort | aroma driven differentiation of wuyi shuixian tea grades the pivotal role of linalool revealed by oav and multivariate analysis |
| topic | Wuyi Shuixian tea odor activity value (OAV) flavor-active compounds aroma profiling quality grading |
| url | https://www.mdpi.com/2304-8158/14/13/2169 |
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