## 3 Results and Discussion
### Identification of Aroma-Active Compounds in WRTs with Different Cultivars
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**Compound *} & \multirow{2}{*}{**Odor Characteristic b**} & \multicolumn{6}{c}{**AI**} & \multirow{2}{*}{**Identification c**} \\ \cline{4-7}  & & & **DHP** & **RG** & **SX** & **JF** & \\ \hline \multicolumn{7}{c}{Class A (floral \& fruity)} \\ \hline
1 & Benzenacetaldehyde & Rose-like & 3.4 & 3.0 & 3.0 & 3.0 & MS, RI, O, S \\
2 & Methyl octanoate & Fruily, sweet, green & 3.2 & 3.0 & 3.0 & 3.0 & MS, RI, O \\
3 & _trans_-Linaloid oxide (furanoid) * & Foral, sweet & 3.0 & 3.2 & 3.0 & 3.2 & MS, RI, O, S \\
4 & _trans_-ß-O-Cimene & Foral, herbal & 3.0 & 3.0 & 3.0 & 3.3 & MS, RI, O, S \\
5 & Linalool * & Foral, sweet & 2.8 & 3.0 & 2.8 & 3.3 & MS, RI, O, S \\
6 & Phenylethyl alcohol * & Foral, sweet & 2.8 & 3.2 & 2.4 & 3.0 & MS, RI, O, S \\
7 & Phenethyl acetate * & Foral, cucumber, sweet & 2.8 & 3.4 & 2.7 & 3.0 & MS, RI, O \\
8 & _trans_-ß-Iodine & Rose-like, coconut creamy & 2.8 & 2.8 & 3.0 & 3.0 & MS, RI, O \\
9 & Phenethyl butyrate * & Foral, fruity, sweet & 2.7 & 2.8 & 2.3 & 3.0 & MS, RI, O \\
10 & Methyl benzoate * & Foral, leather & 2.5 & 2.8 & 3.0 & 2.7 & MS, RI, O, S \\
11 & (E)-2-Heewyl hexanoate * & Fruily, floral, sweet & 2.5 & 2.8 & 2.5 & 3.0 & MS, RI, O \\
12 & \(\alpha\)-Iono & Foral, sweet & 2.5 & 2.3 & 1.5 & 1.5 & MS, RI, O, S \\
13 & Indide * & Foral, leather & 2.3 & 2.5 & 1.0 & 2.0 & MS, RI, O, S \\
14 & \(\alpha\)-Cedrene & Foral, sweet, fruity & 2.3 & 2.8 & 2.3 & 2.4 & MS, RI, O, S \\
15 & Octanal & Fruily, green, fatty & 2.0 & 3.0 & 2.0 & 2.0 & MS, RI, O, S \\
16 & Heeyl hexanoate * & Fruily, floral & 2.0 & 2.8 & 2.5 & 3.0 & MS, RI, O, S \\
17 & (E)-B-Famesene * & Foral, sweet & 2.0 & 2.7 & 2.0 & 2.0 & MS, RI, O, S \\ \hline \multicolumn{7}{c}{Class B (green \& fresh)} \\ \hline
1 & Methyl salicylate * & Minty, wintergreen-like, herbal & 3.3 & 3.0 & 2.7 & 2.4 & MS, RI, O, S \\
2 & _trans_-AlloCoime & Green, fresh, floral & 3.2 & 3.3 & 3.2 & 3.4 & MS, RI, O, S \\
3 & (E,P)-2,4-Nonadenal & Green, fruity & 3.2 & 3.2 & 2.8 & 2.8 & MS, RI, O, S \\
4 & (E,P)-2,6-Nonadenal & Green, cucumber & 3.2 & 2.8 & 3.3 & 3.3 & MS, RI, O \\
5 & (E)-2-Octrenal & Green, fresh, nut & 3.0 & 3.0 & 3.2 & 2.6 & MS, RI, O, S \\
6 & Nonanal & Foral, fresh & 2.8 & 3.0 & 2.8 & 3.3 & MS, RI, O \\
7 & Benzyl acetate & Fresh, green & 2.8 & 2.8 & 2.8 & 2.8 & MS, RI, O, S \\
8 & Propiophene & Green, fresh & 2.8 & 2.8 & 2.8 & 2.8 & MS, RI, O \\
9 & Methylingenione & Green, lemon, floral & 2.8 & 2.7 & 2.7 & 3.2 & MS, RI, O, S \\
10 & (E)-2-Nonrenal & Green, cucumber & 2.6 & 3.0 & 3.0 & 2.5 & MS, RI, O, S \\
11 & 5-Ethyl-6-methyl-3-Ehepten-2-one & Green, fresh & 2.6 & 2.5 & 2.7 & 2.5 & MS, RI, O \\
12 & 1-Octan-3-Iosh & Mushroom-like, fresh & 2.5 & 3.0 & 2.7 & 2.6 & MS, RI, O, S \\
13 & (E)-2-Deconal & Green, fresh & 2.5 & 2.8 & 3.0 & 2.5 & MS, RI, O \\
14 & Hexanal & Green, grassy & 2.3 & 2.8 & 1.8 & 2.2 & MS, RI, O, S \\
15 & \(\alpha\)-Citral & Citrus, fresh & 2.0 & 2.3 & 2.0 & 2.3 & MS, RI, O \\
16 & Calamenene & Fresh and cool & 2.0 & 3.0 & 2.0 & 2.0 & MS, RI, O, S \\ \hline \multicolumn{7}{c}{Class C (roasted and caramel)} \\ \hline
1 & 2-Methyl-3,5-diethylpyrazine & Nultry & 3.3 & - & 3.3 & - & MS, RI, O \\
2 & 2,5-Dimethylpyrazine * & Barked, coffee & 3.2 & 2.8 & 2.4 & 3.0 & MS, RI, O, S \\
3 & 2-Acetypyrrole & Caramel & 3.0 & 3.0 & 3.0 & 3.2 & MS, RI, O, S \\
4 & 2-Acetypifurn * & Roasted, cocoa & 3.0 & 2.8 & 3.0 & 2.8 & MS, RI, O, S \\
5 & N-Polylymprode * & Burnt, barked & 3.0 & 2.6 & 3.0 & 2.0 & MS, RI, O \\
6 & 3-Ethyl-2,5-dimethylpyrazine & Roasted, coffee & 3.0 & 2.4 & 3.2 & 2.8 & MS, RI, O \\
7 & 2.2-Methylenbe-furan & Roasted, bitter & 2.8 & 2.8 & 2.4 & 3.0 & MS, RI, O \\
8 & 1-Furfurylpyrrole * & Roasted, green & 2.8 & 2.6 & 2.2 & MS, RI, O \\
9 & 2-Methylpyrazine & Roasted, pesticide-like & 2.3 & 2.8 & 2.5 & 2.8 & MS, RI, O, S \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Odor characteristics and aroma intensities (AIs) of the aroma-active compounds in Wuyi rock teas (WRTs) with different cultivars.