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author：

Wang, D. (Wang, D..) [1] | Liu, Z. (Liu, Z..) [2] | Lan, X. (Lan, X..) [3] | Wang, C. (Wang, C..) [4] | Chen, W. (Chen, W..) [5] | Zhan, S. (Zhan, S..) [6] | Sun, Y. (Sun, Y..) [7] | Su, W. (Su, W..) [8] | Lin, C.-C. (Lin, C.-C..) [9] | Liu, W. (Liu, W..) [10] | Liu, Y. (Liu, Y..) [11] | Ni, L. (Ni, L..) [12]

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Scopus

Abstract：

The　distinctive　fragrance　of　Wuyi　Rock　Tea　(WRT)　has　garnered　high　attention　in　recent　years.　Herein,　we　conducted　a　comprehensive　comparison　of　the　sensory　attributes　and　odor-active　compounds　(OACs)　between　two　quintessential　WRTs,　namely　Rougui　(RGT)　and　Shuixian　(SXT).　Sensory　analysis　revealed　that　RGT　exhibited　a　more　pronounced　fruity　aroma,　while　SXT　had　a　more　complex　and　intricate　sensory　profile.　By　using　gas　chromatography-olfactory　mass　spectrometry　(GC-O-MS)　and　two-dimensional　gas　chromatography　time-of-flight　mass　spectrometry　(GC　×　GC-TOF-MS)　analyses,　26　OACs　were　identified.　Among　them,　12　compounds　with　odor　activity　values　＞　1　were　recognized　as　key　OACs.　Noteworthily,　eight　compounds,　including　6-methyl-5-hepten-2-one,　2-ethyl-3,5-dimethylpyrazine,　2,3-diethyl-5-methylpyrazine,　linalool,　methyl　salicylate,　geraniol,　(E)-β-ionone,　and　(E)-nerolidol,　were　shared　by　both　teas.　The　unique　compounds　for　RGT　were　(E)-linalool　oxide　and　(Z)-jasmone,　while　those　for　SXT　were　β-cyclocitral　and　α-ionone.　These　findings　offer　valuable　insights　for　better　understanding　the　flavor　differences　between　the　two　most　important　types　of　WRT.　©　2023　Elsevier　Ltd

Keyword：

Gas chromatography-olfactory mass spectrometry (GC-O-MS) Key odor-active compounds Sensomics Two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS) Wuyi Rock Tea

Community：

  • [ 1 ] [Wang D.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 2 ] [Liu Z.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 3 ] [Lan X.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 4 ] [Wang C.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 5 ] [Wang C.]Fujian Institute of Food Science and Technology, Fujian, Fuzhou, 350108, China
  • [ 6 ] [Chen W.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 7 ] [Zhan S.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 8 ] [Sun Y.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 9 ] [Su W.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 10 ] [Lin C.-C.]Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan
  • [ 11 ] [Liu W.]Fujian College Association Instrumental Analysis Center of Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 12 ] [Liu Y.]Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 13 ] [Ni L.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2024

Volume： 435

8 . 5 0 0

JCR@2023

CAS Journal Grade：1

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 1

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