Characterization of key odorants in 'Baimaocha' black teas from different regions

Jian Ouyang; Ronggang Jiang; Hongyu Chen; Qi Liu; Xiaoqin Yi; Shuai Wen; Fangfang Huang; Xinyi Zhang; Juan Li; Haitao Wen; Ligui Xiong; Zhonghua Liu; Jianan Huang

doi:10.1016/j.fochx.2024.101303

Characterization of key odorants in 'Baimaocha' black teas from different regions

Food Chem X. 2024 Mar 19:22:101303. doi: 10.1016/j.fochx.2024.101303. eCollection 2024 Jun 30.

Authors

Jian Ouyang^{1

2}, Ronggang Jiang^{1

2}, Hongyu Chen^{1

2}, Qi Liu^{1

2}, Xiaoqin Yi^{1

2}, Shuai Wen^{1

2}, Fangfang Huang^{1

2}, Xinyi Zhang^{1

2}, Juan Li^{1

2

3

4}, Haitao Wen^{1

2

3

4}, Ligui Xiong^{1

2

3

4}, Zhonghua Liu^{1

2

3

4}, Jianan Huang^{1

2

3

4}

Affiliations

¹ Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
² National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
³ Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
⁴ 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.

Abstract

'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.

Keywords: GC×GC-O-Q-TOMS; Key odorants; Sensory evaluation; ‘Baimaocha’ black tea.