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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102253

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

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引用次数: 0

Abstract

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.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.

文献相关原料

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产品信息

乐研

<em>β</em>-damascenone

阿拉丁

2-n-butyl furan

阿拉丁

3-octanone

阿拉丁

α-ionone

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acetophenone

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methyl geranate

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(Z)-3-hexen-1-ol

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citral

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terpinen-4-ol

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(E, Z)- 2,6-nonadienal

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benzyl alcohol

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2-heptanol

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β-Myrcene

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(E)-2-Hexen-1-ol

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nonanal

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hexyl ester

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butanoic acid

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6-methyl-5-hepten-2-one

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benzaldehyde

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heptanal

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(Z)-4-heptenal

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(E)-2-Hexenal

阿拉丁

hexanal