Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginger-like, and floral, while the tea infusion (TA) was characterized by tropical fruit, sweet, and floral notes. OAV and GC-O analyses revealed that esters, aldehydes, and alcohols were major contributors to the CA, with distinct variations in the volatile compound profiles between TA and CA. Twenty-one and 17 aroma active compounds were identified in TA and CA, respectively. GC-O analysis of the CA revealed 17 key odorants, among which α-ionone, geraniol, 4-methylpent-3-en-2-one, ( E )-2-nonenal, heptanal, limonene, linalool, and ( Z )-2-penten-1-ol exhibited intensities of 3 or higher. An aroma recombination experiments confirmed the identification of 17 key odorants, successfully replicating the original floral honey-like cup aroma. • Seventeen key odorants contributed to the floral honey-like cup aroma of FHDC. • Esters, aldehydes, and alcohols were key compounds influencing the CA profile. • Nectar and floral were the dominant sensory attributes of the CA.