Characterization of odorant profiles and aroma characterization of vine tea (Ampelopsis grossedentata) using molecular sensory-omics

The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept. This study aims to identify the odorant profile and aroma characterization of vine tea using molecular sensory-omics. The volatile compounds of vine tea were dominated by aldehydes, ketones and alcohols, and spathulenol and carotenoid-derived compounds were its critical characteristics. The aroma profile of vine tea was characterized by six aroma attributes, and twelve odorants were identified as the crucial contributors to them. Spathulenol played a vital role in the herbal aroma attribute. For aroma quality improvement, studies should focus on controlling the formation of compounds with herbal notes by aroma precursors, as well as eliminating the herbal note through process improvements. Our results provided experimental data for the implementation of these strategies.