Characterization of the key aroma compounds in three world-famous black teas

The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM, and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry (GC–MS). The results indicated that 78, 76, and 69 volatile compounds were detected in the three tea infusions. And 9 sulfur compounds in black teas were identified by gas chromatography–flame photometric detection (GC–FPD). In addition, a total of 42 aroma compounds were perceived and 38 compounds were identified as important aroma compounds due to their high odor activity values (OAVs), such as 3-methylbutanal (OAV: 24–82), linalool (OAV: 24–64), geraniol (OAV: 2–97), β-ionone (OAV: 54–122), and cis -jasmone (OAV: 2–119). According to the results of aroma recombination and omission experiments, 2-methylbutanal, linalool, methyl salicylate and β-cyclocitral were confirmed to be the key aroma compounds in Darjeeling black tea, 3-methylbutanal, hexanal, β-myrcene, and methyl salicylate were the key aroma compounds in Keemun, while β-ionone, linalool, 2-methylbutanal, and salicylaldehyde were the key aroma compounds in Ceylon black tea.