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

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.