Effect of Withering with Yellow-Orange Light on Aromatic Components of Dancong Tea

doi:10.7506/spkx1002-6630-201208028

Abstract

Abstract: Yellow-orange light was obtained from sunlight using a yellow filter film and used to wither Dancong tea and its aromatic components were analyzed by gas chromatography-mass spectroscopy (GC-MS) to explore the effect of withering with yellow-orange light on aromatic components. The composition and contents of aroma substances were tested before and after withering. Meanwhile, the change trend of its major components related to taste was also investigated. The results showed that semi-made tea obtained through withering with yellow-orange light had more varieties and higher contents of aroma substances and a stronger aroma.

Key words: yellow-orange light, withering, Dancong tea, aromatic components, quality

CLC Number:

S571.1

QINYu，XIONGZhong-ping，LIJin-shan，ZHANGRu-yuan，WANGDeng-liang，HUANGYa-ya，JIAOYang. Effect of Withering with Yellow-Orange Light on Aromatic Components of Dancong Tea[J]. FOOD SCIENCE, 2012, 33(8): 137-141.

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Effect of Withering with Yellow-Orange Light on Aromatic Components of Dancong Tea

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