Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective

文献类型： 外文期刊

第一作者： Yang, Ying

作者： Yang, Ying;You, Qiushuang;Ma, Wanjun;Zhang, Yuhui;Zhao, Yan;Yang, Gaozhong;Zhang, Yue;Lin, Zhi;Zhu, Yin;Lv, Haipeng;Yang, Ying;You, Qiushuang;Ma, Wanjun;Yang, Gaozhong;Qiu, Ruijin

作者机构：

关键词： Aging process; Aroma variation; Key odorants; Liubao tea

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： Liubao tea, a representative Chinese dark tea, undergoes significant aroma quality changes during aging, though the precise mechanisms remain unclear. This study employed an integrated approach combining stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV) calculation, aroma addition experiments, and multivariate statistical analysis to investigate volatile profile variations and identify key odorants during a 6-month aging process. The research identified 84 volatile compounds, including geosmin and intermedeol-rarely reported in dark tea-and established 4 key odorants closely linked to Liubao tea's flavor quality. The findings revealed that 3,4-dimethoxytoluene and 1,2-dimethoxybenzene contribute to the "stale" aroma, geosmin primarily drives the "earthy" odor, while the attenuation of "smoky" odor correlated strongly with the decreasing concentration of 3,4,5-trimethoxytoluene during aging. These findings provide new insights into the chemical basis of Liubao tea and offer practical guidance for quality control and targeted flavor modulation in tea production.

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