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Published on: May 26, 2023
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Xiangyang Guo1, Chi-Tang Ho2, Xiaochun Wan3
1College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China.
Wuyi rock tea (WRT) processing creates unique roasted and woody aromas from novel nitrogen compounds. Full fire processing enhances these desirable WRT flavors, identifying key aroma contributors.
Area of Science:
- Food Chemistry
- Sensory Science
- Agricultural Science
Background:
- Wuyi rock tea (WRT), a prized oolong, is known for its distinctive 'rock flavor'.
- Understanding the volatile compounds and their contribution to WRT aroma is crucial for quality control.
- Previous studies have not fully characterized the complex aroma profile of WRT during processing.
Purpose of the Study:
- To comprehensively investigate the odor characteristics of WRT during processing.
- To identify key volatile compounds responsible for the 'rock flavor' of WRT.
- To provide a theoretical basis for WRT processing and quality enhancement.
Main Methods:
- Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification.
- Sensory evaluation to assess aroma profiles.
- Odor activity value (OAV) analysis to determine aroma impact.
- Aroma recombination experiments to confirm key aroma compounds.
Main Results:
- Alcohols, alkenes, and esters were major volatiles, with WRT exhibiting a high proportion (60.52%) of newly identified N-containing heterocyclic compounds.
- Processing transformed green and chemical odors into roasted and woody notes.
- Full fire processing effectively enhanced roasted, floral, and woody odors while reducing chemical odor.
- 2-Ethyl-3,5-dimethylpyrazine was identified as a key aroma-active compound contributing roasted notes (OAV 4.71).
Conclusions:
- The characteristic 'rock flavor' of WRT is defined by strong roasted, floral, and moderate woody aromas.
- Novel N-containing volatiles play a significant role in WRT's unique aroma profile.
- These findings offer a scientific foundation for optimizing WRT production and ensuring consistent quality.
