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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (3): 181-185.doi: 10.13305/j.cnki.jts.2006.03.005

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Effects of Vacuum Freezing Dry on the Aroma Quality of Oolong Tea

YE Nai-xing1, 2, YANG Ru- xing3, YANG Guang1, 4, YANG Jiang-fan1, 2, LIANG Xiao-xia4, ZHENG De-yong1   

  1. 1. Institute of Science,Technology and Economics of Tea Industry, 2. Department of Tea Science,Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    3. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu`an 355015, China;
    4. Institute of Applied Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • Received:2005-12-19 Revised:2006-07-12 Online:2006-09-25 Published:2019-09-11

Abstract: The vacuum freezing dry technique was applied during the drying process of the faint-scent type oolong tea. Compared with the freezing tea and baked tea, the contents of linalool, aromadendrene, β-caryophyllene, isovaleric acid phenethyl ester, β-cadinene, nerolidol, farnesol and hexatriacontane were higher in the freezing-dry tea. The vacuum freezing-dry technique could help to preserve the properties of color, aroma, flavor of oolong tea efficiently so that the freezing-dry tea had a strong flower scent, and its mellow was full of flavor. Therefore, the freezing-dry tea abowed a better quality in general compared with freezing tea and baked tea and would have a good prospective in the market in addition to its long storage and convenience in transportation.

Key words: oolong tea, vacuum freezing dry, aroma, quality, freezing-dry tea, freezing tea, baked tea

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