GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing

An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma-active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3-methylbutanal, β -ionone, β -damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that β -damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while β -ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement.