Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

“…Aroma profile of tea is the comprehensive presentation of the combined action of a large number of volatile odor-active compounds (mg/kg level or lower) released into the perceptual space, which is one of the most important factors to measure the flavor quality of tea as well as its deep-processing products ( Ma et al, 2022 ). Flavor quality of tea was notably identified as one of the main factors that directly determined the market value and significantly influenced consumers’ perception and acceptance ( Deng et al, 2021 ).…”

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

“…17 For example, Gong et al 18 found that dihydroactinidiolide, (Z)-olivetol, benzyl alcohol and linalool oxide had the highest aroma intensity among the three Longjing tea samples by aroma intensity method. Ma et al 19 identified 24 aroma-active components from Pu-erh tea by using GC-O and DF. Odor activity values (OAVs), 11 recombination and omission experiments have been applied to study key aroma-active components in tea samples.…”