ArticleFrontiers in plant science2026
Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'.
Article in Frontiers in plant science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Abstract
Fruity-floral black tea quality is co-determined by both cultivar and processing. Jinlong No. 1 (JL1), a newly released high-aroma cultivar, lacked identified quantitative aroma markers. To elucidate the aroma characteristics of the newly released high-aroma cultivar 'Jinlong No.1' (JL1), three black teas were analyzed through GC-MS/MS-based volatile metabolomics, sensory evaluation, and relative odor activity value analysis. These included JL1 fruity-floral black tea (JL1B), JL1 conventional black tea (JL1S), and 'Huangdan' fruity-floral black tea (HDB). JL1B achieved the highest overall aroma score (8.2 ± 0.8). Comparative analysis revealed 340 differential volatiles between the two fruity-floral teas, predominantly esters (18%) and ketones (16%). Key upregulated compounds in JL1B included hexyl butanoate and hexyl 2-methylbutanoate, while (
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