Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages
Chen Yang, Kaikai Wei, Minghui Xu, Zhaojun Wang, Chuanjian Cui, Qianying Dai, Guijie Chen, Ruyan Hou
Abstract
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC-MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.