{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T12:12:10Z","timestamp":1790424730496,"version":"4.1.0"},"reference-count":40,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,3,1]],"date-time":"2022-03-01T00:00:00Z","timestamp":1646092800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Shuguang Program","award":["20SG55"],"award-info":[{"award-number":["20SG55"]}]},{"name":"Capacity building project of local universities Science and Technology Commission of Shanghai Municipality","award":["21010503900"],"award-info":[{"award-number":["21010503900"]}]},{"DOI":"10.13039\/501100012247","name":"Program of Shanghai Academic Research Leader","doi-asserted-by":"publisher","award":["21XD1423800"],"award-info":[{"award-number":["21XD1423800"]}],"id":[{"id":"10.13039\/501100012247","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Jinjunmei (JJM), Keemun (KM), and Dianhong (DH) are the representative black teas in China, and they have always been favored by consumers. In this study, we aim to obtain the aroma characteristic information of volatile components in black tea samples through headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and gas chromatography-mass spectrometry combined with gas chromatography-olfactometry technology. The results showed that 70 compounds including \u03b1-methylbenzyl alcohol (isomer of \u03b2-phenylethanol) were identified as odorants. Among them, 39 compounds such as linalool and geraniol showed a high degree of aroma contribution. Furthermore, the Feller\u2019s additive model was used to explore the perceptual interactions among the methyl salicylate and the floral compounds (10 groups): five groups of binary compounds showed masking effect after mixing, one group showed additive effect, and four groups showed synergistic effect. The ratio (R) was compared with the aroma index (n) of Steven\u2019s law, which found a high-fitness exponential relationship. The results of this study help to provide additional and new theoretical guidance for improving the aroma quality of black tea.<\/jats:p>","DOI":"10.3390\/molecules27051631","type":"journal-article","created":{"date-parts":[[2022,3,1]],"date-time":"2022-03-01T21:25:14Z","timestamp":1646169914000},"page":"1631","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":47,"title":["Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants"],"prefix":"10.3390","volume":"27","author":[{"given":"Yunwei","family":"Niu","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiwei","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuobing","family":"Xiao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"},{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiancai","family":"Zhu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen","family":"Xiong","sequence":"additional","affiliation":[{"name":"China Tobacco Yunnan Industrial Co., Ltd., Kunming 650231, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4869","DOI":"10.1039\/C6FO01439A","article-title":"The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice","volume":"7","author":"Chen","year":"2016","journal-title":"Food Funct."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodchem.2015.10.088","article-title":"Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast","volume":"197","author":"Rong","year":"2016","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.foodres.2019.03.009","article-title":"Identification and quantification of key odorants in the world\u2019s four most famous black teas","volume":"121","author":"Kang","year":"2019","journal-title":"Food Res. 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