Abstract
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.
Keywords:
Aroma recombination; Cup aroma; Fenghuang Dancong tea; GC-O; Key aroma compounds; OAV.