Zhou Di, Liu Xin-Yu, Xie Miao-Qin, Xu Hao-Jie, Yi Huai-Hui, Li Da-Xiang, Hou Ru-Yan, Cai Hui-Mei, Wan Xiao-Chun, Granato Daniel, Peng Chuan-Yi
State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agriculture University, Hefei 230036, Anhui, People's Republic of China.
Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei 230022, Anhui, People's Republic of China.
Food Chem X. 2025 May 28;28:102595. doi: 10.1016/j.fochx.2025.102595. eCollection 2025 May.
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds-()--ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde-were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.
坦洋工夫红茶以其独特的花香和果香而闻名，采用摇青技术精心制作。然而，其具体的香气特征以及产生这种独特香气的关键气味活性化合物尚未完全阐明。本研究将感官评价与分子感官科学方法相结合，以鉴定和表征构成茶叶香气的主要气味物质。感官分析证实，所制备的红茶具有典型的高品质特征，其突出的花香和果香在低等级样品中明显减少。共检测到70种挥发性化合物，其中通过香气提取物稀释分析（AEDA）和气相色谱 - 嗅觉 - 质谱联用（GC - O - MS）在所有三个质量等级中鉴定出29种关键香气活性化合物。其中，16种挥发性化合物表现出高风味稀释（FD）因子（≥8），11种化合物的相对气味活性值（ROAV）大于1。值得注意的是，七种化合物——（） - - 紫罗兰酮、（E） - 橙花叔醇、香叶醇、柠檬醛、芳樟醇、己醛和苯乙醛——被确定为坦洋工夫红茶独特花香和果香的主要贡献者。这些发现为坦洋工夫红茶的香气特征提供了全面的见解，为茶叶生产中的质量评估和有针对性的香气调控提供了科学依据。
