Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis

作者：Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jianan Huang, Zhonghua Liu, Qin Li · 发表于：Current Research in Food Science · 年份：2025 · DOI：10.1016/j.crfs.2025.101004 · 被引用次数：26 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies

While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT. • Thresholds of 20 aroma compounds and 6 attributes in FBT were determined. • Revealed synergistic effects among similar compounds, and masking in dissimilar ones. • Sub-threshold compound ( E )-nerolidol significantly impacted the aroma profile of FBT.