Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aromaactive compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 mu g/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 mu g/kg) and phenylacetaldehyde (1801 mu g/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.

Automated summary

This study investigated the aroma characteristics of high-grade Dianhong tea using various analytical methods. A total of 52 aroma-active compounds were identified, with linalool, phenylethanol, and phenylacetaldehyde being the most abundant. Sensory tests confirmed the importance of phenylacetaldehyde, linalool, geraniol, and 3-ethyl-2,5-dimethylpyrazine in contributing to the overall sensory characteristics of the tea, which were dominated by floral, sweet, and caramel-like odors.