# Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting
## 4 Conclusions  
In this investigation, glucose and theanine were employed to simulate the Maillard reaction system, aiming to explore the carbon-skeleton origins of crucial aroma-active compounds under various roasting conditions. Through a detailed analysis of the aroma compound generation patterns, it was observed that the product release profiles of the Maillard reaction exhibited variations across different roasting scenarios, with the generation rate being influenced by both temperature and duration. The study successfully established the correlation between the generation patterns of specific compounds, namely benzaldehyde, 2-methylpyrazine, 2,6-dimethylpyrazine, and 2-methylfuran, and the roasting conditions employed. Moreover, the temporal dynamics of flavor compound content were accurately described using kinetic equations. This research not only underscores the  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**No.** & **Compounds** & **CAS** & **Reaction Temperature (\({}^{\circ}\)C)** & **Fitted Equation** & **R\({}^{2}\)** \\ \hline \multirow{2}{*}{1} & \multirow{2}{*}{Benzaldehyde} & \multirow{2}{*}{100-52-7} & 100 & y = 0.2379x \(-\) 0.00247 & 0.9149 \\  & & & 110 & y = 0.41551e\({}^{0.01314\mathrm{x}}\) + 0.03794 & 0.9148 \\  & & & 120 & y = 0.13824e\({}^{0.01326\mathrm{x}}\) + 0.31244 & 0.9384 \\ \hline \multirow{2}{*}{2} & \multirow{2}{*}{2-Methylpyrazine} & \multirow{2}{*}{109-08-0} & 100 & y = 0.06502x \(-\) 4.52855 & 0.8195 \\  & & & 110 & y = 0.08362x \(-\) 4.14681 & 0.9526 \\  & & & 120 & y = 0.13029x \(-\) 0.59493 & 0.8984 \\ \hline \multirow{2}{*}{3} & \multirow{2}{*}{2,6-Dimethylpyrazine} & \multirow{2}{*}{108-50-9} & 100 & y = 0.41071x \(-\) 0.25 & 0.995 \\  & & & 110 & y = 0.49107x \(+\) 0.41071 & 0.9938 \\  & & & 120 & y = 2.83929x \(-\) 2.86429 & 0.9984 \\ \hline \multirow{2}{*}{4} & \multirow{2}{*}{2-Methylfuran} & \multirow{2}{*}{534-22-5} & 100 & y = 0.00616x \(-\) 0.31015 & 0.915 \\  & & & 110 & y = 0.12865e\({}^{0.01288\mathrm{x}}\) \(-\) 0.14638 & 0.9018 \\ \cline{1-1}  & & & 120 & y = 0.61399e\({}^{0.0133\mathrm{x}}\) \(-\) 0.20183 & 0.9584 \\ \hline \hline \end{tabular}
\end{table}
Table 4: Fitting equations for key aroma-active compounds at different combinations of temperature and time.  
pivotal role of the Maillard reaction in the roasting process of Qidan tea but also offers valuable insights and practical guidance for optimizing production processes.  
X.G.: conceptualization; data curation; formal analysis; writing--original draft; S.W.: data curation; formal analysis; Y.W.: conceptualization; data curation; H.S.: funding acquisition; resources; supervision; validation; writing--review and editing. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the National Natural Science Foundation of China, grant number 32172335.  
Not applicable.  
The original contributions presented in this study are included in the article, further inquiries can be directed to the corresponding author.  
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.