Work

Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas

Year: 2024

Type: article

Abstract: cv. 'Rougui' and 'Shuixian', two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of 'Rougui' and 'Shuixian' cultivars from different producing areas. Sensory evaluation indicated that both 'Rougui' and 'Shuixian' PWRTs from Zhengyan exhibited the best flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in 'Rougui' and 'Shuixian' PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT.

Source: Plants

DOI: 10.3390/plants13162206

Authors: Lixuan Zhang, Chengzhe Zhou, Cheng Zhang, Mengcong Zhang, Yuqiong Guo

Institution: Fujian Agriculture and Forestry University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,069