Wenmiao Wu, Xinyi Jiang, Qi Zhu, Yang Yuan, Rongping Chen, Wenzhen Wang, Anxing Liu, Chengjian Wu, Chunhua Ma, Jianghua Li, Juan Zhang, Zheng Peng
Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components of "rock flavor" and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan production areas. The results showed that Rougui has a strong floral and fruity aroma, which is mainly brought by hotrienol, and the sweet, smooth, and fresh taste is composed of epicatechin gallate, epigallocatechin, epigallocatechin gallate, caffeine, theanine, soluble sugar, and sweet and bitter amino acids...
April 19, 2024: Food Chemistry