Review on Aroma Change during Black Tea Processing

LIU Fei; WANG Yun; ZHANG Ting; TANG Xiaobo; WANG Xiaoping; LI Chunhua

doi:10.13305/j.cnki.jts.2018.01.002

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Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (1) : 9-19. DOI: 10.13305/j.cnki.jts.2018.01.002

Review on Aroma Change during Black Tea Processing

LIU Fei, WANG Yun, ZHANG Ting, TANG Xiaobo, WANG Xiaoping, LI Chunhua

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Abstract

Aroma, as an important character of black tea, influences the intuitive judgment of tea drinkers. Black tea got various scents by the volatile compounds from glycosides hydrolyzation, carotenoids and lipids degradation, Maillard reaction pathway, and caramelization reaction. This paper reviewed the influencing factors involved in aroma formation during black tea processing from fresh tea leaves, withering, rolling, fermentation, to drying. The prospects for future research trends of black tea aroma were also suggested.

Key words

aroma / black tea / formation mechanism

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LIU Fei, WANG Yun, ZHANG Ting, TANG Xiaobo, WANG Xiaoping, LI Chunhua. Review on Aroma Change during Black Tea Processing[J]. Journal of Tea Science. 2018, 38(1): 9-19 https://doi.org/10.13305/j.cnki.jts.2018.01.002

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