Work

Characterization of the key odorants of Fu Brick tea with different storage years using GC-O-MS combined with sensory evaluation

Year: 2025

Type: article

Abstract: Fu brick tea (FBT) has grown in popularity as a result of its peculiar flavor and beneficial health properties. To clarify aroma characteristics and the key aroma-active compounds in FBT with different storage time, systematical investigation was carried out. In this study, headspace solid phase microextraction in association with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and flavor sensory omics analysis were used to identify aroma-active compounds in FBT with five different storage years. A total of 47 odorants were detected as aroma-active compounds of FBT. 15 of them were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Interestingly, the content of dihydroactindiolide was high in HF15-HF19 (1733-2156 µg/kg), it was not a key aroma compound. According to the multivariate statistical analysis results, “stale” showed good association with aged samples, while “mint” and “grassy” were strongly associated with new tea samples. Aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, (E, E)-2,4-hexadienal, (E, Z)-2,6-nonadienal, safranal, (E, E)-2,4-nonadien-1-al, β-ionone, linalool and cedrol played decisive roles in building the overall aroma profile of FBT. This research will offer more details about the aroma characteristics of FBT in storage.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.108816