Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
文献类型： 外文期刊
作者： Yang, Ying 1 ; Qiu, Ruijin 3 ; You, Qiushuang 1 ; Ma, Wanjun 1 ; Zhang, Yuhui 1 ; Zhao, Yan 1 ; Yang, Gaozhong 1 ; Zhang, Yue 1 ; Lin, Zhi 1 ; Zhu, Yin 1 ; Lv, Haipeng 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Biol Genet & Breeding Special Econ Anim &, Minist Agr & Rural Affairs, Hangzhou 310008, Peoples R China
2.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China
3.Agr Sci Res Inst Wuzhou, Wuzhou 543003, Peoples R China
关键词： Aging process; Aroma variation; Key odorants; Liubao tea
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： Liubao tea, a representative Chinese dark tea, undergoes significant aroma quality changes during aging, though the precise mechanisms remain unclear. This study employed an integrated approach combining stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV) calculation, aroma addition experiments, and multivariate statistical analysis to investigate volatile profile variations and identify key odorants during a 6-month aging process. The research identified 84 volatile compounds, including geosmin and intermedeol-rarely reported in dark tea-and established 4 key odorants closely linked to Liubao tea's flavor quality. The findings revealed that 3,4-dimethoxytoluene and 1,2-dimethoxybenzene contribute to the "stale" aroma, geosmin primarily drives the "earthy" odor, while the attenuation of "smoky" odor correlated strongly with the decreasing concentration of 3,4,5-trimethoxytoluene during aging. These findings provide new insights into the chemical basis of Liubao tea and offer practical guidance for quality control and targeted flavor modulation in tea production.
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