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Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (3): 209-216.doi: 10.13305/j.cnki.jts.2015.03.002

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Analysis of Aroma Quality Characteristic in An-hua Qian-liang Tea

QI Dongqing, ZHOU Yuebin, SHEN Chengwen*, CAI Xiang, WANG Xiao, YU Jiangyi   

  1. Tea Key Laboratory, Ministry of Education, College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China
  • Received:2014-09-01 Revised:2015-03-04 Online:2015-06-15 Published:2019-08-23

Abstract: Simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS) identification method were applied to analyze the volatile components in nine kinds of An-hua Qian-liang tea, in which, the aroma characteristic of the components were discussed by sensory evaluation method. Results of sensory evaluation indicated that the main features of An-hua Qian-liang tea are fragrance of pine wood and stale flavour. Some An-hua Qian-liang teas possess a slight fragrance of reed leaves and aroma of coarse stems as well as the stale flavour and smoke. A few An-hua Qian-liang tea possesses a little sour taste. Results of GC-MS analysis indicated that alcohols, ketones, aldehydes, heterocyclic oxygen compounds play a major role on An-hua Qian-liang tea aroma. The alcohol content is the largest (21.97%), followed by aldehydes (20.11%), ketones (18.69%), heterocyclic oxygen compounds (18.39%), fatty acids (12.71%), lipids (1.70%) and heterocyclic (1.21%) compounds.

Key words: Qian-liang tea, aroma, characteristic

CLC Number: