Abstract:To investigate the flavor characteristics, volatile compound differences, and the material basis of aroma formation of special varieties in Wuyi rock tea produced from four tea plant varieties, quantitative description analysis (QDA), headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) combined with chemometrics were employed. The comparative analysis of flavor characteristics and differences of volatile compounds in Wuyi rock tea produced from four tea plant varieties was conducted. The results showed that the aroma attributes of Wuyi rock tea produced from four tea plant varieties were similar, with obvious floral and fruity aromas, and the Wuyi rock tea produced by the ''Rougui'' variety exhibited a unique and distinct cinnamon-like aroma. Chemometric analysis identified a total of 14 aroma components as the cause of the differences in the aroma of Wuyi rock tea produced from four tea plant varieties, using VIP＞1 and computable OAV as the criteria. Linalool, β-ionone, and indole played a key role in the formation of floral aroma in Wuyi rock tea produced from four tea plant varieties. β-Cyclocitral, geraniol and phenylacetaldehyde significantly contributed to the floral aroma in Wuyi rock tea produced from ''Shuixian'', while linalool oxide II was responsible for ''Ruixiang'', and trans-2-nonenal for ''Huangguanyin''. Phenylethyl alcohol, hexyl hexanoate, and trans-cinnamaldehyde might be related to the formation of cinnamon-like aroma in Wuyi rock tea produced from ''Rougui''. The results provide theoretical references for the diversification of aroma types of Wuyi rock tea and the material basis of key aroma compounds in Wuyi rock tea produced from different varieties.
