Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

• Published in: Food Chemistry: X 2024-10, Vol.23, p.101564, Article 101564
• Main Authors: Meng, Xin, Wang, Fang, Fu, Chao-Hong, Zeng, Lin, Chen, Zhen-Hua, Du, Qizhen, Feng, Zhi-Hui, Yin, Jun-Feng, Xu, Yong-Quan
• Format: Article
• Language: English
• Subjects: Hydrolat; Osmanthus; osmanthus black tea; Volatile components
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101564

Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro-β-ionone, nonanal, β-cyclocitral, β-ionone, benzaldehyde, α-ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981). •The characteristic aroma components of Osmanthus fragrans.•Collection of Osmanthus fragrans hydrolat with natural floral fragrance.•Osmanthus fragrans hydrolat was used for scenting of osmanthus black tea.•The scenting method of osmanthus black tea was innovated.