{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:27:22Z","timestamp":1787027242472,"version":"build-2736575974"},"reference-count":47,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T00:00:00Z","timestamp":1776816000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Plant Sci."],"abstract":"<jats:p>\n                    Fruity-floral black tea quality is co-determined by both cultivar and processing. Jinlong No. 1 (JL1), a newly released high-aroma cultivar, lacked identified quantitative aroma markers. To elucidate the aroma characteristics of the newly released high-aroma cultivar \u2018Jinlong No.1\u2019 (JL1), three black teas were analyzed through GC-MS\/MS-based volatile metabolomics, sensory evaluation, and relative odor activity value analysis. These included JL1 fruity-floral black tea (JL1B), JL1 conventional black tea (JL1S), and \u2018Huangdan\u2019 fruity-floral black tea (HDB). JL1B achieved the highest overall aroma score (8.2 \u00b1 0.8). Comparative analysis revealed 340 differential volatiles between the two fruity-floral teas, predominantly esters (18%) and ketones (16%). Key upregulated compounds in JL1B included hexyl butanoate and hexyl 2-methylbutanoate, while (\n                    <jats:italic>E<\/jats:italic>\n                    )-2-nonenal and 1-nonen-3-ol were notably downregulated. Further comparison between the two JL1 teas identified 536 differential volatiles, with terpenoids (20%) and esters (18%) as the most abundant classes. Seventeen metabolites were commonly altered across comparisons, including the aforementioned esters. These findings establish specific quantitative targets for the precision processing and cultivar-directed breeding of premium fruity-floral black teas.\n                  <\/jats:p>","DOI":"10.3389\/fpls.2026.1803743","type":"journal-article","created":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T05:49:47Z","timestamp":1776836987000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line \u2018Jinlong No.1\u2019 and its progenitor \u2018Huangdan\u2019"],"prefix":"10.3389","volume":"17","author":[{"given":"Jun","family":"Sun","sequence":"first","affiliation":[{"name":"Tea Research Institute, Fujian Academy of Agricultural Sciences","place":["Fuzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhikun","family":"Lin","sequence":"additional","affiliation":[{"name":"Agricultural Sciences Research Institute of Fuzhou","place":["Fuzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liugang","family":"Zhu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Fujian Academy of Agricultural Sciences","place":["Fuzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Fujian Academy of Agricultural Sciences","place":["Fuzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Wang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Fujian Academy of Agricultural Sciences","place":["Fuzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,4,22]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"111981","DOI":"10.1016\/j.fct.2021.112489","article-title":"RIFM fragrance ingredient safety assessment, 6,10-dimethylundeca-5,9-dien-2-one, CAS registry number 689-67-8","volume":"149","author":"Api","year":"2021","journal-title":"Food Chem. 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