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Journal of Tea Science ›› 2012, Vol. 32 ›› Issue (5): 448-456.doi: 10.13305/j.cnki.jts.2012.05.002

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Study and Identification on the Aroma Components of the Representative Products of Yingde Black Tea in Guangdong

WANG Qiu-shuang1, WU Hua-ling1, CHEN Dong1*, XU Yong-quan2, YIN Jun-feng2, Huang Guo-zi1   

  1. 1. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
    2. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
  • Received:2012-03-07 Revised:2012-06-25 Online:2012-10-15 Published:2019-09-05

Abstract: In the purpose of clarifying the aroma material base different from other black tea in Guangdong Yingde black tea, the determination of main aroma components was conducted, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in Yingde congou black tea-9, Yingde congou black tea-1 and Yingde colony black tea produced in Guangdong province, the Yunnan black tea, Indian Assam black tea and Sri Lanka UVA black tea as the control. The result showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketones, alkene, hydrocarbon and etc., among which the alcohol was the most important compounds accounting for 67.03% and ester and aldehyde were next to it, accounting for 12.85% and 11.33%. Linalool, methl salicylate, linalool oxide, Nerol and nonanal were the five most important compounds, representing more than 60% of the total aroma. Flower-like and sweet aroma compounds were the main aroma character in Guangdong Yingde black tea.

Key words: Yingde black tea, aroma, HS-SPME, GC-MS

CLC Number: