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.
J Agric Food Chem. 2022 Jan 12;70(1):267-278. doi: 10.1021/acs.jafc.1c06066. Epub 2021 Dec 28.
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 WRT (RR) and 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 × 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 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, β-myrcene, 2-pentylfuran, 5- and 6-methyl-2-ethylpyrazine, and furfural. In contrast, hexanal, linalool, ()-3-hexen-1-ol, ()-4-heptenal, ()-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.
武夷岩茶（WRT）具有优质香气，属于乌龙茶的一个亚类。烘焙是提供 WRT 全面香气的独特过程。通过感官导向的风味分析，对粗制 WRT（RR）和中度火烘焙的 WRT（RM）的关键香气活性化合物进行了表征。通过气相色谱-嗅觉-飞行时间质谱联用技术（GC-O-TOF-MS）和二维全二维气相色谱-嗅觉-质谱联用技术（GC×GC-O-MS）共鉴定出 80 种香气活性化合物，其中 42 种在香气萃取稀释分析中具有高稀释因子（16-4096）。最后，香气重组和缺失实验证实了 26 种气味物质是 WRT 中的关键香气活性化合物。烘焙增强了 RR 中烤焦、木质、烧焦/烟熏和肉桂样气味印象的香气，这是由 2-和 3-甲基丁醛、糠醇、3-甲基丁酸、丙酸、甲硫醛、β-月桂烯、2-戊基呋喃、5-和 6-甲基-2-乙基吡嗪和糠醛引起的。相比之下，正己醛、芳樟醇、（）-3-己烯-1-醇、（）-4-庚烯醛、（）-2-庚烯醛、香叶醇、戊醛和β-橙花叔醇负责 RR 中更浓郁的花香、果香和草香/新鲜叶香特征。
