Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea

The key components contributing to the cinnamon-like fragrance of Rougui Wuyi Rock Tea (RGT) and the reasons behind its intensification during roasting remain unclear. In this study, the primary compounds contributing to the cinnamon-like fragrance were identified as β-myrcene, (E)-nerolidol, β-cyclocitral, jasmone, geraniol, phenylacetaldehyde, and geranylacetone through molecular sensory techniques. Subsequently, the roasting process samples of RGT were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) to clarify the formation patterns and potential mechanisms of the cinnamon-like aroma compounds. Results indicate that β-myrcene is a key component in the formation of the cinnamon-like fragrance, and its content increases with the intensity of this aroma. The accumulation of β-myrcene during roasting is likely attributed to the interconversion of geraniol, linalool, and β-myrcene at high temperatures. • Seven components are the key contributors to the cinnamon-like fragrance of Rougui Wuyi Rock Tea. • 183 volatiles were identified by GC-IMS and GC-MS during roasting. • β-myrcene is the key positive component formed during roasting for this aroma. • β-myrcene accumulation during roasting is suggested to result from geraniol-linalool conversion.