Analysis of Aroma Components in Three Kinds of Dark Tea

doi:10.7506/spkx1002-6630-201402049

Abstract

Abstract:

Fuzhuan tea, Qingzhuan tea and Heizhuan tea are the most important kinds of dark tea. In this study, the aroma
constituents of these three kinds of tea were extracted by simultaneous distillation extraction (SDE) and analyzed by
gas chromatography-mass spectrometry (GC-MS), together with sensory evaluation. Results indicated that Fuzhuan tea
was characterized as bacterial aroma and (2E,4E)-hexa-2,4-dienal contributed to the aroma. Qingzhuan tea was rich in
camphorwood aroma originated from cedrol (14.82%). The aroma of Heizhuan tea was plain due to its poor aroma contents
(49.81%), which was consistent with the sensory evaluation.

Key words: dark tea, Fuzhuan tea, Qingzhuan tea, Heizhuan tea, aroma components

CLC Number:

S571.1

YUAN Si-si, BAI Zhen, HUANG Ya-hui*, LAI Xing-fei, WU Chun-lan, ZHAO Wen-fang. Analysis of Aroma Components in Three Kinds of Dark Tea[J]. FOOD SCIENCE, 2014, 35(2): 252-256.

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Analysis of Aroma Components in Three Kinds of Dark Tea

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