Evidence map›Paper›PMID 42761899›Full record

ArticleFood chemistry: X2026

Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.

Yutao Shi, Lirong Zuo, Canyang Huang, Yanhua Zhou, Xi Cheng, Yan Huang, Xiaoyong Wang, Yucheng Zheng, Feiquan Wang, Bo Zhang and 1 more

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Yutao ShiCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Lirong ZuoCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Canyang HuangCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Yanhua ZhouDepartment of Management, Minbei Vocational and Technical College, Yanping, 354200, Fujian, China.
Xi ChengCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Yan HuangCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Xiaoyong WangCollege of Mechanical and Electrical Engineering, Huangshan University, Huangshan 245021, Anhui, China.
Yucheng ZhengCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Feiquan WangCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Bo ZhangCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.
Shulin ZhengCollege of Tea and Food Sciences, Wuyi University, Wuyishan 354300, Fujian, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated aroma evolution in Lapsang Souchong black tea (LS) with different natural aging times and the perceptual basis of its dried longan-like aroma. Sensory evaluation, HS-SPME-GC-MS, aroma recombination/omission, S-curve-Feller analysis, and molecular simulations showed that, with increasing natural aging time, LS aroma shifted from pine-smoke, sweet, and fruity aroma dominance to prominent dried longan-like aroma, followed by enhanced woody and aged aromas. LS19 showed the highest dried longan-like aroma intensity. Benzaldehyde, Geranyl acetate, and 2-Acetylfuran were identified as key contributors. Binary mixtures mainly showed additive effects, whereas the ternary system exhibited a synergistic effect. Molecular simulations suggested stable binding of the key aroma compounds with the candidate olfactory receptor OR1A1 (-53.89 kcal/mol), with ILE126 and VAL227 identified as key binding residues. These findings clarify the material basis and perceptual features of dried longan-like aroma and support LS quality evaluation, storage management, and aroma regulation.

Indexed as

Dried longan-like aromaLapsang souchong black teaMolecular simulationPerceptual interactionVolatile aroma compounds

Identifiers

PMID42761899
PMCPMC13587905

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.