(R)-Linalool is a key indicator of aroma quality levels of a distinctive black tea (Camellia sinensis var. Yinghong No. 9)

文献类型： 外文期刊

第一作者： Liu, Chengshun

作者： Liu, Chengshun;Wang, Miao;Jian, Guotai;Zhu, Chen;Li, Hanxiang;Jia, Yongxia;Zeng, Lanting;Liu, Chengshun;Wang, Miao;Jian, Guotai;Zhu, Chen;Li, Hanxiang;Jia, Yongxia;Zeng, Lanting;Li, Jianlong;Tang, Jinchi;Li, Jianlong;Tang, Jinchi;Liu, Chengshun;Wang, Miao;Jian, Guotai;Zhu, Chen;Li, Hanxiang;Jia, Yongxia;Zeng, Lanting;Liu, Chengshun;Wang, Miao;Jian, Guotai;Zhu, Chen;Zeng, Lanting

作者机构：

关键词： Tea; Yinghong No. 9 black tea; (R)-linalool; GC-O/MS; odor contributors

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN： 0926-6690

年卷期： 2025 年 225 卷

页码：

收录情况： SCI

摘要： Camellia sinensis var. assamica is a major variety used to produce black tea. However, the core compounds influencing its aroma quality are unknown. In this study, Yinghong No. 9 black tea (YJBT), a distinctive black tea in South China, was analyzed. We detected 44 aroma compounds and identified seven key contributors, namely linalool, geraniol, trans-linalool oxide (furanoid), hexanal, methyl jasmonate, phenylacetaldehyde, and beta-ionone. Linalool, which was generally more abundant in spring tea than in summer tea, contributed significantly to sweet and floral aromas. (R)-Linalool was the primary linalool form in Yinghong No. 9, wherein it was highly abundant in high-quality tea leaves. The substantial expression of a linalool synthase gene and the relatively high catalytic efficiency of the encoded enzyme likely contributed to the accumulation of (R)-linalool. This study identified the primary aroma compounds in YJBT, providing a foundation for advancing our knowledge of the aromatic quality of black tea.

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