Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)

Abstract

Chinese Keemun black tea (KBT) is one of the most renowned black teas worldwide due to its alluring floral/fruity/honey-like odor. However, the key odorants of the so-called Keemun aroma have not been systematically characterized. A comparative sensory-guided flavor analysis was conducted on the aroma compounds in two orthonasally distinguishable KBTs with high and low grades (HG-KBT and LG-KBT). This well-established methodology included the following steps: volatile collection through solvent-assisted flavor evaporation and headspace solid-phase microextraction, aroma identification based on gas chromatography–olfactometry/mass spectrometry, odor contribution calculation according to stable isotope dilution assay, odor activity values (OAVs), and aroma recombination. A total of 42 odorants were characterized, 16 and 10 of which were regarded as key odorants in HG- and LG-KBT, respectively. Among them, dimethyl sulfide, geraniol, β-ionone, 2-/3-methylbutanal, linalool, and 2-methylpropanal showed the highest OAVs and played a pivotal role in ‘Keemun aroma’. In general, floral odorants had higher OAVs in HG-KBT. In addition, the quantitative changes during the entire preliminary manufacturing step of the tea leaves indicated the great importance of fresh leaves’ quality and withering for the formation of the final aroma quality of the beverage.