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Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (3): 397-408.doi: 10.13305/j.cnki.jts.20220506.003

• Research Paper • Previous Articles     Next Articles

Characterization of the Key Aroma in Corn-scented Congou Black Tea Manufactured from Camellia nanchuanica by Sensory Omics Techniques

OUYANG Ke1, ZHANG Cheng2, LIAO Xueli1, KUN Jirui1, TONG Huarong1,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Nanchuan District Agricultural Characteristic Industry Development Center, Chongqing 408499, China
  • Received:2021-11-22 Revised:2022-02-14 Online:2022-06-15 Published:2022-06-17

Abstract: Camellia nanchuanica is endemic to Nanchuan district, Chongqing and has a high development value. In this study, the characteristic aroma of corn-scented Congou black tea from Camellia nanchuanica was analyzed by headspace-solid phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC/MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV) and aroma character impact value (ACI). The results show that 22 key aroma compounds with OAVs≥1 were identified in the corn-scented black tea. Dimethyl sulfide had the highest OAV (1 187.32), and its ACI was 51.56%. A total of 26 odor-active compounds were perceived by GC-O. Dimethyl sulfide had a higher olfactory intensity, which had a “corn-like” odor. The results obtained by the OAV approaches and by GC-O method for key aroma identification were in good agreement. The importance of dimethyl sulfide in corn-scented black tea was verified by aroma recombination and omission test. Focusing on the analysis of the active aromas of corn-scented black tea would provide a theoretical basis for the quality control of this prized tea.

Key words: Camellia nanchuanica, corn-scented black tea, active aroma, dimethyl sulfide, GC-O, OAV

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