Multidimensional Analysis of Key Aroma Compounds in Jingmai Ancient Arbor Pu'er Tea: Aroma Identification, Sensory Evaluation, and Molecular Docking

A multidimensional analysis reveals that nine key aroma compounds—including linalool, β-ionone, and methyl salicylate—define the distinctive scent of Jingmai ancient arbor Pu'er tea. Researchers identified 51 aroma compounds using GC–MS and GC-IMS, then narrowed them to 18 based on odor activity values (OAV). Recombination and omission tests confirmed these nine as essential for the tea's signature aroma. Molecular docking further explored interactions with human olfactory receptors, highlighting OR1A1, OR2AG1, and OR10AG1 as having stronger predicted affinities. This study provides a comprehensive understanding of Jingmai Pu'er tea's aromatic profile and its potential sensory perception in humans.

Kou, X., Tang, G., Ho, C.-T., Ke, Q., Qian, K.-Y., Fu, M., Su, Y., & Huang, X. (2026). Multidimensional Analysis of Key Aroma Compounds in Jingmai Ancient Arbor Pu’er Tea: Aroma Identification, Sensory Evaluation, and Molecular Docking. Flavour and Fragrance Journal, 41(5), 1103–1111. Portico. https://doi.org/10.1002/ffj.70103