Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics

Chen, Wei; Hu, Die; Miao, Aiqing; Qiu, Guangjun; Qiao, Xuguang; Xia, Hongling; Ma, Chengying

doi:10.1016/j.foodcont.2022.109103

Cited by 7 publications

(3 citation statements)

References 29 publications

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“…Black tea samples from Meizhou were distributed among two groups. Samples 26 and 27 were from Wuhua County, Meizhou City, and were made from Dancong, a famous oolong tea variety from Guangdong [ 24 , 25 ]. Dancong tea originates from Fenghuang Mountain in Chaozhou City, in the east of Guangdong Province, China [ 24 , 25 ], and it can be processed into oolong and black teas.…”

Section: Resultsmentioning

confidence: 99%

“…Samples 26 and 27 were from Wuhua County, Meizhou City, and were made from Dancong, a famous oolong tea variety from Guangdong [ 24 , 25 ]. Dancong tea originates from Fenghuang Mountain in Chaozhou City, in the east of Guangdong Province, China [ 24 , 25 ], and it can be processed into oolong and black teas. Dancong teas are widely known for their special floral, honey-like, and fruity flavors, including orchid (Zhilan in Chinese), honey-orchid (Milan in Chinese), gardenia (Huangzhi in Chinese), jasmine (Moli in Chinese), and grapefruit (Youhua in Chinese) [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…Dancong tea originates from Fenghuang Mountain in Chaozhou City, in the east of Guangdong Province, China [ 24 , 25 ], and it can be processed into oolong and black teas. Dancong teas are widely known for their special floral, honey-like, and fruity flavors, including orchid (Zhilan in Chinese), honey-orchid (Milan in Chinese), gardenia (Huangzhi in Chinese), jasmine (Moli in Chinese), and grapefruit (Youhua in Chinese) [ 24 , 25 ]. Sample 28 was from Dapu Town, Meizhou City, and it was processed from locally dominant Meizhan, a medium-leaf variety from Fujian Province that can be processed into black and oolong teas.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics

Wang

Qin

Jiang

et al. 2023

Foods

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Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua, Meizhou, Chaozhou, Lianshan, and Heyuan) in Guangdong Province with headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Then, 135 volatile flavor compounds (VFCs) were identified and grouped into 12 classes according to their chemical structure. Notably, alcohols accounted for 31.40–44.43% of total VFCs. The score plot of supervised partial least squares-discriminant analysis (PLS-DA) revealed good discrimination for most black tea samples. Additionally, 64 compounds with variable importance in projection > 1.0 were identified as differential odorants. Through an odor activity value analysis, eight volatile compounds were identified as the key active differential VFCs: linalool, methyl salicylate, phenylethyl alcohol, p-cresol, 3-methyl-butanoic acid, geraniol, benzaldehyde, and benzeneacetaldehyde. Thus, benzeneacetaldehyde and linalool in YJ-Yingde samples, benzaldehyde in Luokeng samples with an almond-like aroma, phenylethyl alcohol in the Heyuan samples, and p-cresol and 3-methyl-butanoic acid in the Chaozhou samples were the key volatile flavor compounds that could differentiate local black teas from other black teas. These findings will enrich the research in tea aroma chemistry and provide a method for identifying the origins of Guangdong black teas.

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