Research results of Professor Song Huanlu, School of Food and Health, Beijing Technology and Business University on the difference in aroma of cinnamon Wuyi rock tea at different roasting temperatures

Original title: Research results of Professor Song Huanlu, School of Food and Health, Beijing Technology and Business University on the difference in aroma of cinnamon Wuyi rock tea at different roasting temperatures

Recently, the team of Professor Song Huanlu from the Department of Food Quality and Safety of the School of Food and Health published a titled "Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable" in the international Top journal "Food & Function" (IF=4.

The roasting process is the key process that distinguishes Wuyi rock tea from other oolong teas, and it is also an important factor affecting the aroma profile of Wuyi rock tea

This research mainly focuses on the roasting process of Wuyi rock tea, using a new switchable one-dimensional and two-dimensional gas chromatography-sniffing-mass spectrometry technology (A switchable system between GC-O-MS and GC × GC-O -MS), comprehensively identified 52 kinds of aroma active compounds in cinnamon Wuyi rock tea, revealing the essence of the difference in aroma of cinnamon Wuyi rock tea at different roasting temperatures

This article was supported and helped by researcher Xu Yongquan from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Professor Michael Granvogl from Hohenheim University in Germany, and Lin Yanping from the School of Tea and Food, Wuyi University

(This article is reprinted by "Food Science Network", and the article comes from Beijing Technology and Business University