Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated...

Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study developed a standardized aroma wheel for FOTs. By combining E-nose with quantitative descriptive analysis, the aroma profiles of 20 representative FOTs were classified into four groups: balanced, roasted, refreshing floral, and sweet floral. Innovative analytical ideas, including a combination of GC-MS profiling, PLS-DA, Generalized Linear Mixed Model, and rOAV analysis, identified 19 odorants responsible for this aroma diversity. Differences in the content and combination of compounds benzaldehyde, 2-pentylfuran, octanal, 2,2,6-trimethylcyclohexanone, phenylacetaldehyde, linalool, nonanal, methyl salicylate, decanal, hexyl 2-methylbutanoate, geraniol, indole, hexyl hexanoate, cis-3-hexenyl hexanoate, phenethyl isobutyrate, (E)-β-farnesene, β-ionone, α-farnesene, and (E)-nerolidol were found to be crucial in defining the distinct aromatic characteristics. Aroma recombination and omission experiments further confirmed the significance of these compounds. The findings provide a theoretical foundation for the quality control of FOTs.