Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea

Abstract

Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results showed that 17 characteristic compounds significantly changed during the first stage of the preliminary processing, namely fresh leaves, withering and fermentation. The key to the formation of floral aroma lied in dihydromyrcenol, and the woody aroma derived from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, and the fruity aroma mainly came from (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate and 5-Hexenyl butyrate. This study provided an important theoretical and practical basis for improving the preliminary processing of Wuyi rock tea.

Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Camellia sinensis) Leaves and Improves Tea Quality

“…Aroma is an important index for assessing tea quality, and the level of tea aroma quality is closely related to the content of volatile compounds in tea [ 17 ]. There are many types of volatile compounds in tea, and different volatile compounds present different odor characteristics, while the intensity of odor characteristics of tea can be determined by judging the content of volatile compounds, which in turn evaluates the aroma intensity of tea [ 18 ]. Therefore, the determination of volatile compounds in tea is commonly used in the evaluation of tea aroma quality [ 19 ].…”

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea

“…During the manufacturing process of RGT, the main volatile substances produced include alcohols, alkenes and esters, in which the content of alcohols gradually decreases, and the alkenes and esters show wave changes, which Foods 2024, 13, 1315 2 of 20 are obviously increased during green-making, and a large number of volatile compounds containing nitrogen are formed after baking [1,2]. RGT produces a large number of alcohols and aldehydes during fermentation, such as linalool, indole, nerol, (Z)-3-hexen-1-ol and (Z)-3-hexenyl acetate [3][4][5]. Other WRTs produce similar volatile substances, such as terpene, aldehyde and ester compounds, during the manufacturing process, and green-making has a significant effect on it, finally promoting the formation of flowery or fruity aroma characteristics [6][7][8].…”