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Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
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Upon ionization, aromatic compounds generate a molecular ion that is observed as a prominent peak in their mass spectra. For example, the molecular ion peak for benzene appears at a mass-to-charge ratio of 78, while toluene is observed at a mass-to-charge ratio of 92. The molecular ion benzene is highly stable and does not readily undergo further fragmentation due to the significant amount of energy required to disrupt the aromatic stability of the benzene ring. In contrast, the molecular ion...
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Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
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Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated

Chengzhe Zhou1, Jiaxin Fang1, Shuaibo Shao1

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Food Chemistry
|February 16, 2026
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Summary

Fujian Oolong Teas have diverse aromas, now classified into four groups using a new aroma wheel. Nineteen key odorants were identified, crucial for distinguishing tea aroma profiles and quality control.

Keywords:
Aroma wheelCamellia sinensisElectronic-noseGC–MSGLMM

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Fujian Oolong Teas (FOTs) possess complex and varied aromas.
  • A systematic understanding linking volatile compounds to sensory perception in FOTs is needed.
  • Existing methods lack a standardized approach for FOT aroma characterization.

Purpose of the Study:

  • To develop a standardized aroma wheel for Fujian Oolong Teas.
  • To identify key volatile compounds responsible for FOT aroma diversity.
  • To establish a scientific basis for FOT quality control.

Main Methods:

  • Combined electronic-nose (E-nose) with quantitative descriptive analysis (QDA).
  • Utilized Gas Chromatography-Mass Spectrometry (GC-MS) for volatile profiling.
  • Employed Partial Least Squares Discriminant Analysis (PLS-DA), Generalized Linear Mixed Model (GLMM), and relative Odor Activity Value (rOAV) analysis.

Main Results:

  • FOT aroma profiles were classified into four distinct groups: balanced, roasted, refreshing floral, and sweet floral.
  • Nineteen key odorants, including benzaldehyde and linalool, were identified as critical contributors to aroma diversity.
  • Aroma recombination and omission experiments validated the significance of these identified compounds.

Conclusions:

  • The study successfully established a standardized aroma wheel for FOTs.
  • Key odorants were identified, providing insights into the chemical basis of FOT aroma profiles.
  • Findings offer a theoretical foundation for objective quality assessment and control of Fujian Oolong Teas.