Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea

Abstract

The characteristic aroma volatile compounds of black tea were identified, the aroma profile of black tea was dissected, and the perceptual interaction of important characteristic aroma compounds was explored. On this basis, the modified vector model and Steven’s law were applied to this system. Headspace solid-phase microextraction (HS-SPME) and solvent-assisted evaporative extraction (SAFE) combined with gas chromatography-olfactometry (GC-O) were used to evaluate aroma compounds. A total of 51 characteristic aroma compounds were obtained. The major aroma substances identified were alcohols and aldehydes. The results of aroma extract dilution analysis (AEDA) and aroma intensity (OI) record showed that linalool, phenethyl alcohol, (Z)-3-hexenol, geraniol and methyl salicylate significantly contributed to the aroma of black tea. The partial least squares method was used to analyze the correlation between compounds and aroma characteristics, and the electronic nose sensors were matched with the aroma profile using the gray correlation method for comprehensive understanding of the aroma of black tea. Feller’s additive model was used to analyze the perceptual interaction of aroma compounds. Among the 10 groups of binary compounds, eight showed a masking effect, and the remaining two showed a synergistic effect. In conclusion, the above experiments can provide a reference for further study of important flavor substances in black tea.

Keywords

• black tea; headspace solid-phase microextraction; solvent-assisted evaporative extraction; gas chromatography olfactometry; aroma perceptual interaction