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Journal of Tea Science ›› 2003, Vol. 23 ›› Issue (1): 31-37.doi: 10.13305/j.cnki.jts.2003.01.007

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Changes of Aroma Constituents during Zuoqing Procedure and Its Relation to Oolong Tea Quality

HUANG Fu-ping1, 2, CHEN Rong-bin2, LIANG Yue-rong1, CHEN Wei3, LU Jiang-lian1, CHEN Chang-song2, YOU Xiao-mei2   

  1. 1. Tea Research Institute of Zhejiang University, Hangzhou 310029, China;
    2. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu'an 355000, China;
    3. College of Life Sciences, Fujian Agricultural & Forestry University, Fuzhou 350002, China;
  • Received:2002-09-27 Revised:2003-01-17 Online:2003-05-25 Published:2019-09-16

Abstract: Changes of aroma constituents during Zuoqing procedure and their relation to Oolong tea quality were studied by GC/MS analysis by using the shoots of Camellia sinensis Var. Wuyi Rougui. The results indicated that the concentration of essential constituents such as hexanal, (E)-2-hexenal 1-pentanol, linalool oxide(I), linalool oxide(II), (z)-hexanoic,3-hexenyl ester+benzeneacetaldehyde, .α-farnesene, geraniol, phenylethyl alcohol, β-ionone, jasmone, nerolidol, indole increased with the increasing of the intensity of Zuoqing treatment, which resulted in the improvement of Oolong tea quality. It was also shown that nerolidol was the characteristic aroma consituent of Fujian Oolong tea and it can be used as one of indicators of the quality of Rougui Oolong tea.

Key words: Tea science, Oolong tea, Zuoqing intensity, Aroma component, Quality

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