Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

Abstract

SummaryWe characterised the formation and dynamic changes in the main aroma compounds produced during the manufacturing process of Jinxuan and Qingxin oolong tea. Thirty‐five aroma compounds were investigated. Subsequent principal component and cluster analyses showed that the fresh leaves, spread leaves and rocked leaves of the two varieties of tea were distinguished from each other. Particularly, the aldehyde and ‘other’ compounds showed the highest correlation coefficients (0.71 and −0.70) among the principal. The heat map showed that the proportions of acetic acid, 3‐methylbutanal and 2‐methylbutanal significantly changed during the manufacturing process of the two tea varieties. The key amino acids (isoleucine, leucine, valine and aspartic acid) and enzymes (branched‐chain amino acid aminotransferase, aspartate aminotransferase and acetaldehyde dehydrogenase) involved in the synthesis of 3‐methylbutanal and 2‐methylbutanal differed between the two varieties during manufacture. Our study reveals the characteristics of different varieties of oolong tea and their aroma formation after manufacture using the same process.