Study on the Effect of Rolling Pressure on the Volatile Components of the Fragrant Tea

To further explore how different tea cultivars and rolling pressures influence the quality characteristics of the fragrant tea, this study utilized fresh leaves from three tea cultivars as raw materials, treated under varying rolling pressures, and the volatile components of the resulting teas were subsequently analyzed. Through identification using gas chromatography-mass spectrometry (GC-MS), a total of 51 major volatile compounds were detected in the Fragrant tea, including 8 aldehydes, 6 alcohols, 6 esters, 14 hydrocarbons, 9 ketones, and 8 compounds of other types. Among them, linalool, geraniol, trans-β-ionone, phenylacetaldehyde, nonanal, and 1-octen-3-ol were identified as key substances contributing to the aroma differences among various tea cultivars. In the‘Yingshuang’cultivar, 1-octen-3-ol exhibited the highest odor activity value (OAV), and its content initially decreased and then increased with rising rolling pressure. In contrast, for the ‘Yinhou’ and ‘Longjing 43’ cultivars, linalool had the highest OAV, and its content also followed a pattern of initial decrease followed by increase as the rolling pressure rose. Therefore, the regulation of aroma characteristics by rolling pressure displays certain cultivar-specific differences. By investigating the impact of rolling pressure on the aroma components in different cultivars, this study provides a theoretical basis for formulating differentiated rolling processes tailored to various cultivars and for the intelligent production control of the Fragrant tea.