Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis

Honey-scented black tea is highly favored by consumers for its unique flavor; however, the key components and mechanisms underlying its characteristic aroma remain unclear. The aroma characteristics and key components of honey-scented black tea (MXBT), sweet-scented black tea (TXBT), and honey (FM) were elucidated, and an aroma flavor wheel was constructed. β-Damascenone, phenylacetaldehyde, and linalool oxide I were identified as the primary aroma compounds responsible for the honey-like scent of MXBT. Molecular docking results indicated that these three key compounds contribute to the perception of honey aroma through hydrogen bonding and hydrophobic interactions, with binding energies below -6 kcal/mol. Molecular dynamics simulations confirmed the stability of these interactions. Addition experiments revealed a significant synergistic effect between β-damascenone and phenylacetaldehyde in enhancing the honey-like attribute, whereas linalool oxide I exhibited limited impact.