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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (5): 523-530.doi: 10.13305/j.cnki.jts.2016.05.011

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Comparative Study of the Aroma Components of Several Oolong Teas

JI Weibin1,2, LIU Panpan3, XU Yongquan1,*, JIANG Yongwen1, CHEN Jianxin1, YIN Junfeng1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Engineering Research Center for Tea Processing, Hangzhou 310008, China;
    2. Graduate school of Chinese academy of agricultural sciences, Beijing 100081, China;
    3. Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China
  • Received:2015-12-09 Online:2016-10-15 Published:2019-08-26

Abstract: Oolong teas are mainly produced in the south and north of Fujian, Guangdong and Taiwan, and they have unique aroma qualities in different producing districts. The sensory evaluation and HS-SPME/GC-MS were applied to analyze the aroma qualities and aroma components of typical Oolong teas from the four producing districts in this study. The results showed that, the main aroma components include alcohol, ketone, aldehyde, ester, hydrocarbon, phenols and nitrogenous compounds. However, the aroma components of the Oolong teas from different districts showed large differences. Trans-nerolidol (40.96%) and α-farnesene (20.00%) were found as the major aroma components of high-mountain Oolong tea from Taiwan. While trans-nerolidol (46.22%), indole (15.20%) and α-farnesene (23.01%) were found as the major aroma components of fresh scent-flavor Tieguanyin from south of Fujian province. Linalool and its oxidates (11.87%), ionones (5.26%) and 3-hexenyl ester, (z)-hexanoic acid (5.05%) were the major aroma components of Shuixian from north of Fujian province, and trans-nerolidol (31.43%) and indole (35.83%) were found as the major aroma components of Wuye dancong from Guangdong province. The aroma

Key words: Oolong tea, aroma components, GC-MS

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