College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China.
Food Chem. 2024 Oct 15;455:139931. doi: 10.1016/j.foodchem.2024.139931. Epub 2024 May 31.
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, β-ionone, geraniol, indole, and (E)-nerolidol, strongly affected the aroma profiles. An RGWRT aroma wheel was constructed. The rich RGWRT aroma was found to be dominated by floral, cinnamon-like, and roasty aromas. Human olfaction was correlated with volatile compounds to determine the aromatic characteristics of these compounds. Most key aroma-active compounds were found to have floral, sweet, and herbal aromas (as well as some other aroma descriptors). The differences in key compounds of different aroma types were found to result from the methylerythritol phosphate, mevalonic acid and shikimate metabolic pathways and the Maillard reaction. Linalool, geraniol, and (E,E)-2,4-heptadienal were found to spontaneously bind to olfactory receptors.
在这项研究中，我们对不同的肉桂武夷岩茶（RGWRT）香气类型的香气特征进行了描述，并确定了产生这些差异的关键香气活性化合物。研究发现，烘焙过程对香气特征有相当大的影响。11 种香气化合物，包括芳樟醇、β-紫罗兰酮、香叶醇、吲哚和（E）-沉香醇，强烈影响了香气特征。构建了 RGWRT 香气轮。丰富的 RGWRT 香气以花香、肉桂香和烘焙香为主。人类嗅觉与挥发性化合物相关联，以确定这些化合物的芳香特征。大多数关键香气活性化合物被发现具有花香、甜香和草药香（以及其他一些香气描述符）。不同香气类型的关键化合物的差异是由于甲基赤藓醇磷酸、甲羟戊酸和莽草酸代谢途径和美拉德反应造成的。发现芳樟醇、香叶醇和（E，E）-2,4-庚二烯醛会自发地与嗅觉受体结合。
