Analysis of Key Aroma Compounds in Three Varieties of Wuyi Rock Tea Based on GC×GC-TOFMS-O
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Abstract:
The key aroma compounds of three varieties of Wuyi Rock Tea (RouGui, ShuiXian, and DaHongPao) processed at the same roasting temperature were determined and analyzed through sensory evaluation, comprehensive two dimensional gas chromatography-time-of-flight mass spectrometry-olfactometry (GC×GC-TOFMS-O), and odor activity value (OAV). In terms of aroma quality, RouGui was dominated by a cinnamon aroma with an accompanying floral aroma, ShuiXian was dominated by an orchid aroma, and DaHongPao produced a floral and fruity aroma. A total of 337 volatile compounds were detected across three types of tea, including 36 aroma active compounds and 26 key aroma compounds. Specifically, RouGui, contained 17 identified compounds, ShuiXian contained 16, and DaHongPao contained 18. Heatmap analysis showed eight key aroma compounds in RouGui, including geraniol, 3,5-diethyl-2-methyl-pyrazine, hexyl isovalerate, and hexanal; ten key aroma compounds in ShuiXian, including amyl hexanoate, β-ocimene, 6-methyl-5-hepten-2-one, indole, and 3-ethyl-2,5-dimethyl-pyrazine; and eight key aroma compounds in DaHongPao, including phenylethyl alcohol, methyl benzoate, undecanal, 2-methylpyrazine, and dodecanal. These aroma compounds are therefore considered to make important contributions to the aroma quality of the different varieties of Wuyi Rock tea.
