Characterization of the key aroma compounds in three world-famous black teas

Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

“…The OAV values of trans -2-nonenal with a mushroom odor were higher in Fuyun 6 and Echa 1 than in the other cultivars, and this unpleasant aroma substance may be one of the factors for their lower sensory aroma scores ( Gao, Andino, Rivera, & Marquez, 2009 ). Aside from the above higher OAV compounds with great differences among the nine cultivars, the remaining key aroma active compounds with small OAV values also play a modifying role in their characteristic aroma as important contributors to their aroma differences ( Xiao, Cao, Zhu, Chen, & Niu, 2022 ). For example, β-cyclocitral was not present in Meizhan, but had the highest OAV (61.1) in Baiyaqilan.…”

“…For instance, Keemun black tea processed with Camellia sinensis cv. Zhuye has a unique “Keemun aroma”, which is related to the aroma compounds 3-methylbutanal, hexanal, β-laurolene and methyl salicylate ( Xiao, Cao, Zhu, Chen, & Niu, 2022 ). Jinmudan black tea exhibits an outstanding floral and fruity aroma, due to its high content of fruit aromatic components such as jasmin lactone ( Li, Hao, Jia, Zhang, Wu, Ning, et al, 2022 ).…”

Comparative Metabolomic Analysis Reveals the Differences in Nonvolatile and Volatile Metabolites and Their Quality Characteristics in Beauty Tea with Different Extents of Punctured Leaves by Tea Green Leafhopper

“… a “-” represents no odor description, and threshold information was found in the literature. “NA” represents the compounds not detected in the sample. b The odor threshold (OT) of volatile compounds in water is referred to in the literature − . …”

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

“…Chemical structures, names, and CAS numbers of volatile compounds were determined according to PubChem ( https://pubchem.ncbi.nlm.nih.gov/ accessed on August 1st, 2022) and compound odor descriptions were determined through the Flavor Ingredient Library ( https://www.femaflavor.org/flavorlibrary/ accessed on August 2nd, 2022) for determination. The relative content of volatiles was calculated based on the internal standard (μg/kg) ( Xiao, Cao, Zhu, Chen, & Niu, 2022 ).…”