Chen Guohe, Xiao Wanling, Lin Zhichao, Xia Mengzhen, Xue Yajie, Zhang Jing, Bao Sudu, Zhu Junye, Xie He, Huang Jianan, Liu Zhonghua, Wang Chao
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha 410128, China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Ministry of Education for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Co-Sponsored by the Ministry of Agriculture and Rural Affairs of China and the Hunan Provincial Government, Changsha 410128, China; Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha 410128, China.
Food Res Int. 2025 Aug;214:116620. doi: 10.1016/j.foodres.2025.116620. Epub 2025 May 10.
The jujube-like aroma is widely regarded as a noble aroma of Pu-erh tea (PET), but the key odor-active compounds remain unclear. Thus, the molecular sensory science approaches were used to decode the key odor-active compounds of PET with jujube-like aroma. Sixty-eight volatiles were identified in both PETs and jujube sample. Among them, 19 odor-active compounds were identified by relative odor activity value (ROAV) and Pearson correlation analysis. Aroma recombination experiment successfully reproduced the characteristic jujube-like aroma of PET. Omission experiments identified 17 aroma compounds have significant contributions (p < 0.05), with 9 key odor-active compounds including 1-octen-3-ol, hexanal, etc. (p < 0.001). This study elucidates the key odor-active compounds of jujube-like aroma in PET, to provide a theoretical reference for the targeting process regulation of the product.
枣香被广泛认为是普洱茶（PET）的一种高贵香气，但关键的气味活性化合物仍不清楚。因此，采用分子感官科学方法来解析具有枣香的普洱茶的关键气味活性化合物。在普洱茶和枣样中均鉴定出68种挥发性物质。其中，通过相对气味活性值（ROAV）和Pearson相关性分析鉴定出19种气味活性化合物。香气重组实验成功再现了普洱茶特有的枣香。省略实验确定了17种香气化合物有显著贡献（p < 0.05），其中9种关键气味活性化合物包括1-辛烯-3-醇、己醛等（p < 0.001）。本研究阐明了普洱茶中枣香的关键气味活性化合物，为产品的靶向工艺调控提供理论参考。
