Work

Characterization of key aroma in Huangjincha black tea processed from four different cultivars

Year: 2025

Type: article

Abstract: Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas. The OAV and GC-O results indicated that geraniol and benzeneacetaldehyde (HJC1), 3-methylbutanal and 1-penten-3-ol (HJC2), (E, E)-2,4-hexadienal and damascenone (HJC18), as well as methyl salicylate and citral (HJC168) were the most significant aroma compounds. Furthermore, PLS analysis revealed four odorants contributed to floral characteristic, three were related to fruity attribute, four were associated with green attribute, three were connected to fresh attribute, three were linked to nutty profile, and three were tied to the sweet profile. • A total of 271 volatiles of four different cultivars Huangjincha black tea were identified. • Sensory evaluation reveals significant differences in the aroma characteristics of Huangjincha black tea. • Key odorants in Huangjincha black tea from four different cultivars were identified. • Relationship between aroma compounds and sensory attributes of Huangjincha black tea was illuminated.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102426