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Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (2): 121-129.doi: 10.13305/j.cnki.jts.2015.02.003

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Research Progress in Flavor Chemistry of Chinese Dark Tea

HE Huafeng1,2,3, ZHU Hongkai1,2,3, DONG Chunwang1,2,3, YE Yang1,2,3,*, GUI Anhui1, GAO Mingzhu1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China;
    2. Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China;
    3. National Engineering Technology Research Center for Tea Industry, Hangzhou 310008, China
  • Received:2015-02-10 Revised:2015-03-12 Online:2015-04-15 Published:2019-08-23

Abstract: As the unique kind of tea, Chinese dark tea characterize with the tasty and stale aroma which refers to the pile fermentation. This review summarized the recent progress in flavor chemistry research of Chinese dark tea. Analyzed with the chemistry property of the aroma components, derivatives of methoxyl benzene and allylaldehyde were clarified as the characteristic components of the flavor of Chinese dark tea. Subsequently, as well as microorganism, the effect of the processing procedure, such as pile fermentation, drying, storage and et al, on the aroma quality were declared. Also, the affection of the raw material and the extraction method of flavor were indicated. Therefore, separation and characterization of the characteristic flavor compounds, the transformation mechanism of the functional group on the skeleton of aroma molecular and the participation of microorganism in the formation of the flavor of Chinese dark tea will be the research topic in future.

Key words: Chinese dark tea, flavor, review

CLC Number: