ArticleJournal of advanced research2026
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.
Article in Journal of advanced research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Application of γ-cyclodextrin encapsulation of eugenol and isoeugenol: characterization, stability, and taste impact.Journal of advanced research · 2026Article
- Sensomics-based characterization of cinnamon-like aroma inFood chemistry: X · 2026Article
- Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars.Foods (Basel, Switzerland) · 2026Article
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- A newly-processed Meicha (Food chemistry: X · 2026Article
- Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea.Food chemistry: X · 2026Article
- Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.Food chemistry: X · 2026Article
- Metabolomics-based elucidation of the chemical basis under-lying seasonal variations in sensory quality of Goldsands Black Tea.Frontiers in plant science · 2026Article
- Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.Foods (Basel, Switzerland) · 2025Article
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9 authors.
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Abstract
introductionTea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution is not well understood in tea infusion.
objectivesThis study aimed to identify aroma compounds that enhance sweetness in tea infusion using a sensomics approach, and explore their synergistic effects through molecular docking.
resultsThe aroma increased the sweetness of the tea infusion by more than 24.0 %. Eighteen aroma-active compounds linked to sweetness were identified, among which (E)-β-damascenone (apple-like), linalool (citrus-like), geraniol (citrus-like), dimethyl sulfide (corn-like), (E,E)-2,4-heptadienal (floral), (E,Z)-2,6-nonadienal (cucumber-like), (E)-linalool oxide (furanoid) (floral), dihydroactinidiolide (fruity), γ-nonalactone (coconut-like), and (E)-β-ionone (floral) had higher sweetness similarity and significantly increased the sweet intensity of sucrose (p < 0.05). They likely enhance sweetness by reducing the binding energy of sucrose to sweet taste receptors, forming new hydrogen bonds and hydrophobic interactions.
conclusionThis study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of tea beverages.
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