Benzeneacetaldehyde, an amino acid derived VOC have shown an increasing trend during black tea fermentation thereby significantly contributing to the aroma profile ( Pu et al., 2025 ) The B2J6 showed substantial expression of 17 compounds including 2-Buten-1-one,1-(2,6,6-trimethyl-1.0.3-cyclohexadien-1-yl)-,(E), 5,9-undecadien-2-one,6,10-dimethyl, 2-cyclopenten-1-one,3-methy1–2-(2-pentenyl)-,(Z), trans-beta-ionone and others imparting floral, fruity and minty notes.
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Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS.
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