| Title: | Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma |
| Author(s): | Yang P; Yu M; Song H; Xu Y; Lin Y; Granvogl M; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China. National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, 9 South Meiling Road, Hangzhou 310008, China. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China. Department of Food Chemistry and Analytical Chemistry (170a), Faculty of Natural Sciences, Institute for Food Chemistry, University of Hohenheim, Stuttgart 310008D-70599, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma-active compounds of rough Rougui WRT (RR) and Rougui WRT with moderate fire (RM) were characterized by sensory-directed flavor analysis. A total of 80 aroma-active compounds were identified by gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) and two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC x GC-O-MS), and 42 of them revealing high flavor dilution (FD) factors (16-4096) during aroma extract dilution analysis were quantitated. Finally, the aroma recombination and omission experiments confirmed 26 odorants as key aroma-active compounds in Rougui WRT. Roasting enhanced the aroma of roasted, woody, burnt/smoky, and cinnamon-like odor impressions in RM evoked by 2- and 3-methylbutanal, furaneol, 3-methylbutanoic acid, propanoic acid, methional, beta-myrcene, 2-pentylfuran, 5- and 6-methyl-2-ethylpyrazine, and furfural. In contrast, hexanal, linalool, (Z)-3-hexen-1-ol, (Z)-4-heptenal, (E)-2-heptenal, geraniol, pentanal, and beta-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR" |
| Keywords: | *Camellia sinensis Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Camellia sinensis Rougui Wuyi rock tea aroma extraction dilution analysis aroma-active compounds gas chromatography-olfactometry-mass spectrometry odor activity val; |
| Notes: | "MedlineYang, Ping Yu, Mingguang Song, Huanlu Xu, Yongquan Lin, Yanping Granvogl, Michael eng 2021/12/29 J Agric Food Chem. 2022 Jan 12; 70(1):267-278. doi: 10.1021/acs.jafc.1c06066. Epub 2021 Dec 28" |
