Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties - Details

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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：

Alcohols Essential oils Gas chromatography Inductively coupled plasma Mass spectrometry Odors Rocks Sensory analysis Volatile organic compounds

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[ 1 ] [Wang, Daoliang]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 2 ] [Liu, Zhibin]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 3 ] [Lan, Xiaoye]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 4 ] [Wang, Cainan]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 5 ] [Wang, Cainan]Fujian Institute of Food Science and Technology, Fujian, Fuzhou; 350108, China
[ 6 ] [Chen, Wensong]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 7 ] [Zhan, Sijia]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 8 ] [Sun, Yaqian]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 9 ] [Su, Weiying]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China
[ 10 ] [Lin, Chih-Cheng]Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan
[ 11 ] [Liu, Wei]Fujian College Association Instrumental Analysis Center of Fuzhou University, Fujian, Fuzhou; 350108, China
[ 12 ] [Liu, Yuan]Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai; 200240, China
[ 13 ] [Ni, Li]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou; 350108, China

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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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