Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea
Rucheng Baimaocha (Camellia pubescens) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined wi...
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| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001002 |
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| author | Jian Ouyang Ronggang Jiang Huimin An Xingchang Ou Jing Wang He Xie Wenjie Fu Jing Zhang Hongyu Chen Qi Liu Juan Li Haitao Wen Ligui Xiong Jian-an Huang Zhonghua Liu |
| author_facet | Jian Ouyang Ronggang Jiang Huimin An Xingchang Ou Jing Wang He Xie Wenjie Fu Jing Zhang Hongyu Chen Qi Liu Juan Li Haitao Wen Ligui Xiong Jian-an Huang Zhonghua Liu |
| author_sort | Jian Ouyang |
| collection | DOAJ |
| description | Rucheng Baimaocha (Camellia pubescens) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, (E, Z)-2,6-nonadienal, methyl geranate, and (E)-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT. |
| format | Article |
| id | doaj-art-e9f2328b48d8445fae35429523beec71 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e9f2328b48d8445fae35429523beec712025-02-10T04:34:53ZengElsevierFood Chemistry: X2590-15752025-02-0126102253Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black teaJian Ouyang0Ronggang Jiang1Huimin An2Xingchang Ou3Jing Wang4He Xie5Wenjie Fu6Jing Zhang7Hongyu Chen8Qi Liu9Juan Li10Haitao Wen11Ligui Xiong12Jian-an Huang13Zhonghua Liu14Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.Rucheng Baimaocha (Camellia pubescens) black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, (E, Z)-2,6-nonadienal, methyl geranate, and (E)-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.http://www.sciencedirect.com/science/article/pii/S2590157525001002Rucheng BaimaochaBlack teaMinty-like aromaAroma recombination and omission |
| spellingShingle | Jian Ouyang Ronggang Jiang Huimin An Xingchang Ou Jing Wang He Xie Wenjie Fu Jing Zhang Hongyu Chen Qi Liu Juan Li Haitao Wen Ligui Xiong Jian-an Huang Zhonghua Liu Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea Food Chemistry: X Rucheng Baimaocha Black tea Minty-like aroma Aroma recombination and omission |
| title | Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea |
| title_full | Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea |
| title_fullStr | Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea |
| title_full_unstemmed | Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea |
| title_short | Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea |
| title_sort | decoding the specific minty like aroma of rucheng baimaocha camellia pubescens black tea |
| topic | Rucheng Baimaocha Black tea Minty-like aroma Aroma recombination and omission |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001002 |
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