黒茶における主要なアロマ成分のセンサーミクスベースの解読と二成分アロマの知覚相互作用の探求

Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted flavor evaporation combined with solid-phase microextraction to characterize the volatile components. The 43 key aroma active compounds were identified by gas chromatography-olfactometry-mass spectrometry,8 of the compounds exhibited odor activity values >1, including β-ionone, geraniol, cis-Jasmone, linalool, phenylacetaldehyde, linalool oxide II, heptanal, and phenethyl alcohol. Aroma reconstitution and omission revealed compounds except phenylacetaldehyde contribute significantly to aroma formation. Molecular docking showed that hydrophobic interactions served as the driving force for binding between the three key aroma compounds and receptors. Of 21 binary mixture combinations, 5, 9, and 7 binaries exhibited partial addition, compromising, and masking effects respectively, all located in the low addition effect region in σ-τ plots. As the intensity of interactions increases, it could promote our perception of sweet and floral aromas.