Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach

Fenghuang Dancong tea (FHDC) is a renowned oolong tea in China due to its complex aroma characteristics. However, the aroma differences between FHDC teas with typical aroma profiles are still unknown. This study employed the sensomics approach to characterize the key odorants in three distinct FHDC samples with aroma types of Yashi, Huangzhi, and Milan, respectively. The aroma profile analysis showed the three samples evoked coconut milk-like, flowery/sweety, and fruity/sweety smelling, respectively. The quantitative analysis, odor activity values, and chemometrics showed that jasmine lactone, ( Z )-jasmone, linalool, γ -hexalactone were key aroma markers to identify the three samples. Besides, the odor thresholds determination of the four aroma markers present that the addition of caffeine in water obviously lowered their respective odor thresholds, revealing the role of caffeine in strengthening the intensities of sweety, flowery and fruity notes tea infusion. This research not only offered a valuable insight into the identification of FHDC’s aromatic complexity but also supported the precise aroma classification and optimization.