| Title: | Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties |
| Author(s): | Yue C; Cao H; Zhang S; Hao Z; Wu Z; Luo L; Zeng L; |
| Address: | "College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China. College of Horticulture/Key Laboratory of Tea Science in Universities of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Wuyi Mountain Yan Sheng Tea Industry Co., Ltd, Wuyishan 354301, China" |
| DOI: | 10.1016/j.fochx.2023.100586 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties. The sensory evaluation results showed that all WRTs had an 'Yan flavor' taste, and the odor was strong and lasting. Roasted, floral and fruity odors were the prime aroma profiles for WRTs. Furthermore, a total of 368 volatile compounds were detected using HS-SPME-GC-MS and analyzed with OPLS-DA and HCA methods. The volatile compounds heterocyclic compounds, esters, hydrocarbons, terpenoids and ketones were the major aromatic components of the WRTs. Specifically, the volatile profiles among newly selected cultivars were comparatively analyzed, and 205 differential volatile compounds were found with variable importance in the projection (VIP) values above 1.0. These results indicated that the aroma profiles of WRTs were mainly dependent on the cultivar specificities of volatile compounds" |
| Keywords: | Aroma profiles Oolong tea cultivars Sensory evaluation Wuyi rock tea (WRT); |
| Notes: | "PubMed-not-MEDLINEYue, Chuan Cao, Hongli Zhang, Shaorong Hao, Zhilong Wu, Zongjie Luo, Liyong Zeng, Liang eng Netherlands 2023/02/28 Food Chem X. 2023 Jan 23; 17:100586. doi: 10.1016/j.fochx.2023.100586. eCollection 2023 Mar 30" |
