Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation.

Rougui Wuyi Rock Tea (WRT) is characterized by a distinctive cinnamon-like aroma, however, its odorant basis and perceptual modulation remain unclear. Using cinnamon bark as a sensory reference, a sensomics strategy combining HS-SPME-GC-MS, GC-O, aroma recombination and addition tests was applied to Rougui tea infusions. Seven aroma-active candidates were selected, among which benzenepropanal (BP) and α-terpineol (AT) were made major contributions to the cinnamon-like profile. Linalool (Lin) reduced cinnamon-like intensity from 5.83 to 2.00 in the reconstructed BP + AT system and from 6.67 to 4.33 in CinRG infusion, indicating floral masking (p < 0.05). A simplified thermal model showed Lin depletion and limited AT formation, providing evidence from the model system for thermally related changes in terpene balance. Molecular modelling provided structural context for the predicted interaction environments of complexes containing BP. These findings provided a sensory-chemical basis for understanding how cinnamon-like aroma was expressed in Rougui WRT.