Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
文献类型： 外文期刊
作者： Du, Wenbin 1 ; Ma, Qianli 3 ; Fang, Zongzhuang 4 ; Bi, Yongzhao 2 ; Li, Dongliang 1 ; Yang, Ling 1 ; Liu, Feng 1 ; Duan, Zhouwei 1 ; Xie, Hui 1 ;
作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Haikou 571100, Peoples R China
2.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
3.Lanzhou Univ, Hosp 1, Lanzhou 730000, Peoples R China
4.Hainan Acad Agr Sci, Sanya Inst, Sanya 572000, Peoples R China
5.Hainan Acad Agr Sci, Tea Res Ctr, Haikou 571100, Peoples R China
关键词： Black tea flavor; Tea polyphenol; Olfactory threshold; Sensomics approach
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 221 卷
页码：
收录情况： SCI
摘要： This study is the first to reveal the key aroma compounds generated during Wuzhishan black tea preparation and their interactions with tea polyphenols. Volatiles in Wuzhishan black tea were characterized using acidic volatile fraction/neutral and basic volatile fraction-solvent assisted flavor evaporation combined with aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry. A total of 79 odorants were identified in fresh tea-leaves (33), tea leaves (36), and tea infusion (36), with 36 odorants quantified using authentic chemicals and stable isotope dilution assays, and corrected for recovery coefficients. Based on sensory evaluation, the odor activity depended on perceptual interactions between the key odorants and tea polyphenols in tea infusion. The S-curve method was used to evaluate changes in olfactory threshold (OT). In a binary mixture of tea polyphenols and key odorants, the OT of hexanal, octanal, hexanol, nonanol, 2-heptanone, benzaldehyde, and 1octen-3-ol showed a significant increase, indicating that tea polyphenols effectively interact with these key odorants.
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