HUBEI AGRICULTURAL SCIENCES ›› 2019, Vol. 58 ›› Issue (20): 133-136.doi: 10.14088/j.cnki.issn0439-8114.2019.20.032

• Storage & Processing • Previous Articles     Next Articles

Effect of different processing technology on aroma components of Zijuan black tea

TONG Jia-yin, XIA Li-fei, YANG Fang-hui, ZHANG Yan-mei, MA Yu-qing, PAN Lian-yun, FANG Cheng-gang   

  1. Tea Institute,Yunnan Academy of Agricultural Sciences,Menghai 666201,Yunnan,China
  • Received:2019-05-06 Online:2019-10-25 Published:2019-11-19

Abstract: By using headspace solid phase microextraction and GC-MS Ed on different machining process of Zijuan black tea aroma components extraction and analysis comparison. The results showed that the aroma components identified in the new processed Zijuan black tea were mainly alcohols, aldehydes, esters, etc. The different processing method, and its aroma components also have differences, shake green technology of fermented into them 5.0 h of black tea aroma components are: linalool, benzene acetaldehyde, cis-3 vinyl acetate, etc. By heavy wilting and fermentation for 3.5 h, the aroma components of the plant were linalool, methyl salicylate, phenylacetaldehyde, geraniol and so on.

Key words: Zijuan black tea, new process, shake green, headspace solid phase microextraction, aroma components

CLC Number: