Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles

Abstract

Wuyi rock tea is a typical and famous oolong tea in China and roasting is an important manufacturing procedure for its flavor formation.

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

“…Naphthalene, 1-methylnaphthalene and 2-methylnaphthalene contributed with pungent and herbal-like notes, which could be degraded by microorganisms ( Tanguler, Selli, Sen, Cabaroglu, & Erten, 2017 ). Naphthalene with pungent note, converted from long-chain hydrocarbons, was identified as the key odorant in yellow tea and Wuyi rock tea ( Liu et al, 2021 , Shi et al, 2021 ). 1-Methylnaphthalene also possessing pungent note was reported to contribute to the aroma of Liupao tea, which was usually used as a potential indicator to evaluate the degree of fermentation ( Ma et al, 2020 ).…”

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

“…The first comprehensive study found >80 volatile compounds in Dangui WRT by application of solid-phase microextraction (SPME) sampling technique and GC–MS; therein, farnesene, geraniol, hexyl hexanoate, indole, and trans -nerolidol were reported as the main aroma constituents . To date, studies on a variety of WRT volatiles such as Rougui , Qizhong , and Dahongpao have reported >400 volatile components in WRT. − Because only a small part of volatiles can be recognized by human’s olfactory perception and leads to the specific aroma profile of a foodstuff, an activity-guided methodology called the sensomics approach is applied in flavor research studies as the state-of-the-art approach to elucidate the role of individual aroma-active compounds . Recently, several research studies applied gas chromatography–olfactometry (GC–O) and orthonasal odor thresholds (OTs) to estimate the influence of odorants on the aroma qualities of different WRT varieties.…”

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

“…Wuyi rock tea (WRT), a unique subclass of oolong tea, is produced in northern Fujian, China, where the most suitable soil and climate are provided . It is famous for the abundant flavor and long-lasting taste that is called “rock charm and floral fragrance” or “ Yan flavor” in China. , Rougui is one of the classical cultivars to process WRT, as the saying goes, “The premium aroma of Rougui could not be surpassed by any other cultivars in WRT”. Besides, Shuixian and Dahongpao are also popular and major cultivars to produce WRT …”