Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.

ABSTRACT: Gardenia black tea (GBT) is a prized Chinese scented tea, renowned for its pleasant aroma. However, the influence of repeated scenting rounds on its volatile profile remains poorly characterized. This study investigated the aroma profiles of GBT produced with zero, two, and three scenting rounds (T0, T1, T2) using sensory evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Sensory analysis revealed that GBTs (T1, T2) scored significantly higher in aroma and taste than the black tea base (T0). GC-MS analysis identified numerous volatile compounds, with esters, terpenoids, and ketones being predominant. Multivariate analysis identified 52 key volatiles (VIP > 2.0) that differentiated the tea samples. Among these, 28 compounds had odor ac

SUBMITTER: Zheng S 

PROVIDER: S-EPMC12692459 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature