the library

Lapsang souchong

Sweet & rich· tea coffee cacao

Every one of its 15 compounds carries a paper the library can cite.

• p-cresolaromaphenolreads as phenolic odor (PubChem)Measured in 7 of 338 ingredients.cite

  listed among the 'large number of phenolic substances' enriched in the second-grade tea, 'with floral, spicy, and smoky aromas' — Pang et al. 2024, Foods (Results §3.3, sentence on Figure 3e,f)
• eugenolaromaphenolreads as odor of cloves (PubChem)Measured in 19 of 338 ingredients.cite

  listed among the phenolic substances enriched in the second-grade tea 'with floral, spicy, and smoky aromas'; the paper attributes their accumulation to the smoking step, citing that 'smoking was conducive to the accumulation of phenolic substances in Lapsang Souchong black tea' — Pang et al. 2024, Foods (Results §3.3, sentence on Figure 3e,f)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  reported under its systematic name '3,7-dimethyl-1,6-octadien-3-ol' as a main substance of both the super-grade (floral/fruity) and the second-grade (green, herbal, fruity) samples — Pang et al. 2024, Foods (Abstract; Results §3.3; Conclusions)
• creosolaromaphenolMeasured in 7 of 338 ingredients.cite

  one of four compounds present in less quantity in the super grade than in the first grade ('2-ethylhexanol, creosol, benzaldehyde-4-methyl- and phenol-4-ethyl- are less in A than in B'), described as 'sweet, woody, fruity, and slightly floral' — Pang et al. 2024, Foods (Results §3.3, sentence on Figure 3d)
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  'first-grade tea (B) showed a notable presence of terpenes such as α-Terpineol and Citral, all associated with floral and fruity aromas' — Pang et al. 2024, Foods (Results §3.2, discussion of the Figure 2e heat map)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  named as a key contributing compound of the first-grade samples' 'floral, sweet, woody' aroma, described in the results as carrying 'earthy, floral, sweet, woody, and green aromas' — Pang et al. 2024, Foods (Abstract; Results §3.3; Conclusions)
• 4-ethylphenolaromaphenolreads as sweet smokey (PubChem)Measured in 3 of 338 ingredients.cite

  one of the four differential compounds between the super and first grades — 'phenol-4-ethyl- are less in A than in B' — Pang et al. 2024, Foods (Results §3.3, sentence on Figure 3d)
• 2,3-dimethylthiophenearomaMeasured in 1 of 338 ingredients.cite

  named among the main substances of the second-grade samples — the only sulfur heterocycle the paper singles out — Pang et al. 2024, Foods (Abstract; Results §3.3; Conclusions)
• 4-ethylguaiacolaromaphenolMeasured in 11 of 338 ingredients.cite

  named as the smoke marker: 'C contains 4-ethyl-2-methoxyphenol with a rich smoky flavor during the smoking and baking process of Lapsang Souchong black tea', and in the conclusions as 'the large amount of smoky substances, such as 4-ethyl-2-methoxyphenol in C'. The same sentence in §3.3 also spells it '2-Methoxy-4-ethylphenol' — Pang et al. 2024, Foods (Results §3.3 and Conclusions)
• D-limonenearomaterpenoidreads as citrus odor (PubChem)Measured in 10 of 338 ingredients.cite

  named in the abstract as one of the substances behind the super grade's 'floral and fruity' odour, and in the results: 'The main sweet, floral, and fruity aromas in A are mainly attributed to compounds such as D-Limonene, 3,7-dimethyl-1,6-octadien-3-ol, and 3-Hydroxymandelic acid, ethyl ester' — Pang et al. 2024, Foods (Abstract; Results §3.3)
• geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite

  'Heat map analysis (Figure 2e) revealed that terpenes, alcohols, and phenols were significantly enriched in super-grade tea (A)... Key compounds like Geraniol and D-Limonene possess floral or floral-fruity aromas' — Pang et al. 2024, Foods (Results §3.2, discussion of the Figure 2e heat map)
• geranialaromaterpenoidreads as strong lemon odor (PubChem)Measured in 21 of 338 ingredients.cite

  named with α-terpineol among the terpenes notably present in the first-grade tea — Pang et al. 2024, Foods (Results §3.2, discussion of the Figure 2e heat map)
• isoeugenolaromaacidreads as spice-clove odor (PubChem)Measured in 4 of 338 ingredients.cite

  listed among the phenolic substances enriched in the second-grade tea 'with floral, spicy, and smoky aromas' — Pang et al. 2024, Foods (Results §3.3, sentence on Figure 3e,f)
• 4,5-di-epi-aristolochenearomaMeasured in 1 of 338 ingredients.cite

  named among the key contributing compounds of the first-grade samples' 'floral, sweet, woody, green' character — Pang et al. 2024, Foods (Abstract; Results §3.3; Conclusions)
• dihydroactinidiolidearomaterpenoidMeasured in 2 of 338 ingredients.cite

  named among the main substances of the second-grade samples, whose aroma the paper characterises as 'green, herbal scent, fruity, and slightly sweet' — Pang et al. 2024, Foods (Abstract; Results §3.3)