As the basic constituents, monoterpenoids are important indicators for the tea aromatic quality. The time course changes of aromatic components were tracking analyzed throughout the fermentation process. Based on organoleptic evaluation, degree of fermentation was classified qualitatively. Using gas chromatography-mass spectrometry (GC-MS), compositions of aroma were screened during fermentation, and 21 monoterpenoids were discriminated by taking chemical structure into consideration. Employing partial least squares discrimination analysis (PLS-DA) to analyze, effective prejudgment of the fermenting degrees was obtained. Five compounds of the monoterpenoids were calculated as the crucial compositions in connection with the prognosis. Result of the research would be the theoretic guarantee for the feedback control of fermentation process of Congou black tea.
Key words
Congou black tea /
discrimination /
fermentation /
moderation /
monoterpenoid
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