Zheng Xuexue, Xie He, Fu Wenjie, Wang Chao, Hu Tengfei, Ou Xingchang, Huang Jian'an, Liu Zhonghua, Li Qin
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China.
Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China.
Curr Res Food Sci. 2025 Feb 19;10:101004. doi: 10.1016/j.crfs.2025.101004. eCollection 2025.
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ()-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
虽然已有大量研究聚焦于茯砖茶（FBT）的风味，但其芳香成分之间的感知相互作用仍不清楚。为解决这一问题，从茯砖茶中选取了20种具有代表性的香气化合物，通过分析混合前后阈值变化来确定它们的阈值并评估其相互作用。结果显示，所测定的阈值与文献值存在差异，尤其是对松油醇、甲基庚烯酮和香叶基丙酮而言，其比值分别为73.54、6.62和6.41。具有相似香气或结构的混合物表现出协同作用，而具有不同香气或结构的混合物则表现出掩蔽效应。此外，将气味化合物（）-橙花叔醇以低于其阈值水平的浓度添加到茶汤中，通过感官分析和电子鼻评估来研究其对茯砖茶整体香气感知的影响。研究结果表明，低于阈值的化合物会显著影响茯砖茶的整体香气特征。
