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Journal of Tea Science ›› 2003, Vol. 23 ›› Issue (2): 159-162.doi: 10.13305/j.cnki.jts.2003.02.014

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Studies on Aroma Composition of Huangdan Fresh Shoots and Distribution of Its Aroma Precursor of Glucoside

MIAO AI-qing1, 2, JIANG He-yuan1, LI Jia-xian2, HU Hai-tao2, HE Yu-mei2, HAN Bao-yu1   

  1. 1. Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture, Hangzhou 310008, China;
    2. Tea Research Institute, Agricultural Science Academy of Guangdong Province, Yingde 513000, China
  • Received:2001-06-01 Revised:2001-08-15 Online:2003-11-25 Published:2019-09-16

Abstract: The content of free essential oil in stems was higher than that in leaves and whole shoots of Huangdan cultivar. The detected amount in stems was 20.95 mg / kg, the amount in shoots was 12.42 mg / kg, whereas the amount in leaves was only 8.15 mg / kg. Furthermore, the detected amount of free alcohol in stems was 14.87 mg / kg, and was 3.46 and 5.65 times of that from shoots and leaves, respectively. The aroma components in tea shoots was the most, and thirty-six components were detected. And twenty-four and nineteen components were respectively identified in stems and leaves. The characteristic aroma profile of Chinese Oolong tea had been measured in the experimented fresh shoots, and the most of these components was contained in large amount in stems. The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma.

Key words: Tea science, Huangdan, Material, Free aroma, Bound aroma, Distribution

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