We explore the molecular basis of taste and aroma, focusing on tea products derived from the Camellia sinensis plant. Our aim is to characterize the flavor molecules and investigate the biochemical processes affecting the sensory attributes of tea. Analyzing tea aroma requires the separation and enrichment of volatiles present in very low concentrations from the complex matrix of tea samples.

The sample preparation method often poses the most significant challenge, and it's critical for obtaining valid data, leading to meaningful research conclusions. Through our systematic study on aroma formation, we successfully identified the methyl epi-jasmonate as the key compound responsible for the tea's orchid-like aroma. We also characterize the aromas of four different white tea varieties.

The SAFE technique, unlike the commonly-used methods for tea aroma preparation, provides a clear volatile distillate from a tea infusion, free of non-volatile compounds. Aroma compounds can be easily enriched through solvent extraction. Mostly importantly, the odor profile of the obtained aroma concentrate closely resembles that of the origin sample.

The proposed method can contribute to various research objectives, such as understanding the evolution of aroma from the tea plant to the tea cup, investigating the chemistry of specific molecules that impact the sensory ecology, characterizing tea aroma to guide plant cultivation, process improvement, quality control, and the creation of new flavors.