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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (1): 11-17.doi: 10.13305/j.cnki.jts.2016.01.002

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Analysis on the Contents of Zhangping Shuixian Tea’s Aroma Precursors during Manufacturing Processes

XIE Yunhai1, ZHENG Deyong2,3,*, YE Naixing1,3, JIN Shan1,3, ZENG Puyu4   

  1. 1. College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China;
    2. College of Institute of Materials, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    3. The Institute of Tea Science and Technology and Economy, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    4. Puyu Tea Industry Co. Ltd of Fujian Province, Zhangping 364400, China
  • Received:2015-09-10 Online:2016-02-15 Published:2019-08-23

Abstract: The glycosidic aroma precursors of Zhangping Shuixian tea were extracted by boiling ethanol, and the aroma substances, released from the precursors by biphase enzymolysis, was analyzed by GC-MS. The aroma substance was identified by the method of the standard mass library retrieval, the mass spectrogram of standard samples, and the retention time, 6 glycosidic aroma precursors were identified from Zhangping Shuixian tea: cis-3-Hexen-1-ol, linalool, methyl salicylate, geraniol, benzyl alcohol and phenylethyl alcohol. Furthermore, the glycosidic aroma precursors of Zhangping Shuixian tea in 12 manufacturing processes were extracted and identified. The results showed that spring tea and autumn tea have the same type of glycosidic aroma precursors in tea samples from different process, but the content of each component is different. The contents of components in the autumn tea are obviously higher than that of in the spring tea, while the content of glycosidic aroma precursors in withering leaves increase significantly than that in fresh leaves after plucking, the contents of glycosidic aroma precursors changed constantly during all the period of shaking and tossing, it suggested that the dynamic balance of glycosidic synthesis and enzymolysis were existed in this process.

Key words: Zhangping Shuixian tea, processing technique, aroma precursors, extraction, GC-MS

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