## 2 Results
### Identification of Arona-Active Compounds in Citrus Blend Black Teas
The compounds belonged to class A and B comprised a large proportion of the odorants in CG with moderate-to-high AI values (1.50-3.33). Among them, AI was the highest for 3-phenyl-2-propenal (class B; AI, 3.33), linalool (class B; AI, 3.29), \(\beta\)-myrcene (class A; AI, 3.17) and octanoic acid ethyl ester (class A; AI, 3.0) (>3.0). The 3-phenyl-2-propenal with a cinnamon-like aroma was considered as an exogenous compound that might a constituent of Orange & Cinnamon tea from Twinings (R. Twining and Co., Ltd., Andover, UK). Similar to CG, most identified odorants belonged to class A and B in BG, geranyl acetate had the highest AI (2.86), followed by terpinen-4-ol (class A; AI, 2.83), trans-\(\beta\)-ionone (class B; AI, 2.75), \(\beta\)-pinene (class A; AI, 2.71), and 1-methyl-4-(1-methylethenyl)-benzene (class E; AI, 2.71). A radar map based on the total AI values of odorants in each class was applied to determine overall flavor profiles and differences among the three types. Class B had the most outstanding flavor attributes, although their flavor profiles and corresponding AI significantly differed among all groups (Figure 4). The ANOVA results revealed that the most discriminative attributes were in class B (CG and \begin{table}
\begin{tabular}{r c c c c c} \hline \hline \multirow{2}{*}{**Class [1]**} & \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compounds**} & \multicolumn{3}{c}{**Aroma Intensity**} & \multirow{2}{*}{**Ordor Characteristic**} \\ \cline{3-4} \cline{6-6}  & & & **CG** & & **BG** & **LG** \\ \hline
36 & Neryl acetate * & 1.80 & & 2.57 & Floral \\
37 & a-Copane & 2.67 & & & Sweet, Floral \\
38 & Geranyl acetate * & & 2.86 & 3.29 & Floral, Sweet \\
39 & \(\beta\)-Caryophyllene & 2.75 & & & Floral \\
40 & \(\beta\)-Cubehene & 2.40 & & & Fruity, Citrus-like \\
41 & Jasmine lactone & & & 2.40 & Floral \\
42 & \(\alpha\)-Ionone * & & 2.25 & & Sweet, Floral \\
43 & \(\gamma\)-Decalactone & 2.83 & & & Floral \\
44 & Nerolidol & & 2.20 & & Fruity \\
45 & trans-\(\beta\)-Ionone * & 2.67 & 2.75 & 2.75 & Floral \\
46 & a-Calacorene & 2.33 & & & Floral \\ \hline  & 47 & \(\gamma\)-Terpinene * & & & 2.00 & Herbal, Green \\  & 48 & 1-Ehenyl-4-methoxybenzene & & & Wood \\  & 49 & Benzyl acetate & 2.25 & & Herbal, Sweet \\
50 & Isoquelyel acetate & & 2.33 & & Wood, Sweet \\ C & 51 & 2,6,10,10-Tetramethyl-1-oxaspiro & & & 2.00 & Herbal \\  & [4.5]dec-6-ene * & & & & Wood, Sweet \\  & 52 & Aromanddrence & 2.86 & & Wood, Sweet \\  & 53 & (E)-\(\beta\)-Famesene & 2.50 & & Wood, Sweet \\  & 54 & \(\alpha\)-Muroulene & 1.67 & & Wood \\  & 55 & Caryophyllene oxide & 1.33 & & Herbal, Sweet \\ \hline D & 56 & Furfural * & & 2.25 & Roasted \\  & 57 & Salicylic acid & & 2.00 & Roasted \\ \hline  & 58 & 2-Ethylfuran * & & 2.00 & Unpleasant, Medical \\  & 59 & Benzaldehyde * & & 2.20 & Unpleasant, Medical \\ E & 60 & 1-Methyl-4-(1-methylethenyl)- & 2.71 & 2.67 & Unpleasant, Wood \\  & 61 & Isopulegol & & 2.71 & Unpleasant, Wood \\ \hline \hline \end{tabular} Note. *: the compound was identified by authentic standards; [1] the classification of odor characteristics of each compounds, **Class A**: fresh and green stents; **Class B**: floral, fruity and sweet scents; **Class C**: herbal and wood scents; **Class D**: a bake scent; **Class E**: an unpleasant scent.  
\end{table} 
Table 3: Active aromatic compounds identified in citrus blend black tea. BG, \(p<0.01\); BG and LG, \(p<0.05\)), D (CG and LG, \(p<0.01\); BG and LG, \(p<0.01\)), and E (CG and BG, \(p<0.05\); CG and LG, \(p<0.01\); BG and LG, \(p<0.01\)), whereas class A and C did not significantly differ. The CG contributed most to the class B attribute, the total intensity (41.77) of the active aromatic compounds was significantly higher than other groups (BG, 24.70; LG, 36.52), which was basically consistent with the sensory evaluation. In addition to class B, the AI were significantly higher for class D and E in LG which may be responsible for the medical odor determined in the assessment of overall flavor quality in sensory evaluation.