Enantiomeric separation and precise quantification of chiral volatiles in Wuyi rock teas using an efficient enantioselective GC x GC-TOFMS approach

Chiral volatiles play important roles in the formation of aroma quality of foods. To date, enantiomeric charac-teristics of chiral volatiles in Wuyi rock tea (WRT) and their aroma contributions are still unclear. In this study, an efficient enantioselective comprehensive two-dimensional gas chromatography-time-of-flight mass spec-trometry (Es-GC x GC-TOFMS) approach to separate and precisely quantitate 24 pairs of chiral volatiles in WRTs was established, and the enantiomeric distribution and aroma contribution of chiral volatiles among WRTs from four representative cultivars were investigated. Enantiomeric ratio (ER) of R-alpha-ionone (80%) in Dahongpao (DHP), ER of S-alpha-terpineol (57%) in Jinfo (JF), ERs of R-gamma-heptanolactone (69%), S-gamma-nonanolactone (55%), (2R, 5S)-theaspirane B (91%), concentration of S-(E)-nerolidol (313.37 ng/mL) in Rougui (RG) and concentration of R-alpha-ionone (33.01 ng/mL) in Shuixian (SX) were unique from other types of WRTs, which were considered as the potential chemical markers to distinguish WRT cultivars. The OAV assessment determined 7 volatile enantiomers as the aroma-active compounds, especially R-alpha-ionone and R-delta-octanolactone in SX, as well as S-(E)-nerolidol and (1R, 2R)-methyl jasmonate in RG contribute much to aroma formation of the corresponding WRTs. The above results provide scientific references for discrimination of tea cultivars and directed improvement of the aroma quality of WRT.

Automated summary

Chiral volatiles in Wuyi rock tea were studied, and specific chemical markers as well as key aroma compounds were identified in different tea cultivars. These findings provide scientific references for tea cultivar discrimination and improvement of aroma quality in Wuyi rock tea.