Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea

doi:10.7506/spkx1002-6630-20250615-100

Abstract

Abstract: This study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to identify nine key differential compounds, namely (E,E)-2,4-heptadienal, 3,5-octadien-2-one, α-ionone, (E,E)-2,4-hexadienal, linalool, phenylacetaldehyde, aspartic acid, serine, and D-arabinose. The findings of this study provide data support and a theoretical basis for standardizing the roasting process of Wuyi rock tea, establishing an objective quality evaluation system, and facilitating targeted product development.

Key words: roasting duration; comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry; aroma compounds; aroma precursors

CLC Number:

TS272.4

DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan. Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea[J]. FOOD SCIENCE, 2025, 46(23): 63-73.

[1]	JIANG Yanhua, ZENG Xiaomin, QIN Fangting, XIE Ting, HU Tong, LIN Yuhong, SU Zhucheng, WEI Ran. Effect of Drying Temperature on the Flavor Quality of Cut Green Tea Produced from the Cultivar ‘Wanghaicha No. 1’ [J]. FOOD SCIENCE, 2025, 46(13): 223-231.
[2]	LI Xiumei, WU Kegang, WEN Rourou, CHAI Xianghua, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli, TAO Zhihua, WANG Pingping, LIN Yahui, DAI Yongping. Changes in Flavor Compounds during the Production of Xingning Dancong Tea [J]. FOOD SCIENCE, 2025, 46(12): 233-239.
[3]	XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang. Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09 [J]. FOOD SCIENCE, 2025, 46(9): 225-234.
[4]	JIANG Youcang, YING Jiaqi, AN Huimin, CHEN Yuan, HUANG Yiwen, LIU Jiashun, LIU Zhonghua, HUANG Jian’an. A Review on the Application of Internet of Things in Tea Planting and Processing [J]. FOOD SCIENCE, 2025, 46(9): 401-410.
[5]	. Effects of Drying Temperature on the Flavor Quality of Cutting Green Tea Produced from 'Wanghai Tea No. 1' [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	ZHI YU. Study on the comparative benefit of graded processing method on the processing of baked green tea with machine-picked raw materials in different periods [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	ZHANG Rongxiang, DU Yaru, ZHANG De, DONG Zhijie, NI Dejiang, ZHENG Shibing, YU Zhi. Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea [J]. FOOD SCIENCE, 2025, 46(1): 90-99.
[8]	Jiang Lian-Zhou. Effect of Fermentation Method on Quality and Flavor Characteristics of Maize Flour [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Hui YANG Yuren LI Shenqun WU. Effect of Different Fixations on the Quality of Citrus Flower Tea [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	YANG Hui, LI Yuren, WU Shenqun, CHEN Chunfeng, YANG Xiaoping. Effect of Different Fixation Methods on the Quality of Citrus Flower Tea [J]. FOOD SCIENCE, 2023, 44(3): 105-111.
[11]	ZHOU Jingyun, HUANG Rui, OUYANG Ke, LU Anxia, CHEN Linmu, TONG Huarong. Changes in the Physicochemical Properties of One Bud and Two Leaves at Different Leaf Positions during Congou Black Tea Processing [J]. FOOD SCIENCE, 2023, 44(1): 53-62.
[12]	LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi. Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea [J]. FOOD SCIENCE, 2020, 41(23): 153-158.
[13]	ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin. Effect of Drying Methods on Chestnut-Like Aroma of Green Tea [J]. FOOD SCIENCE, 2020, 41(15): 115-123.
[14]	ZHANG Xiaoyun, ZHAO Yan, QIAN Ye, LENG Yan, WANG Baijuan,. Effect of High Voltage Pulsed Electric Field on Aroma and Aging Time of Unfermented Pu’er Tea [J]. FOOD SCIENCE, 2020, 41(9): 43-49.
[15]	LI Chun-Hai ZHANG Zhong. Improvement and Application of Biuret method for the determination of Collagen Peptide from Tilapia [J]. FOOD SCIENCE, 0, (): 0-0.

Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments