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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (4): 455-463.doi: 10.13305/j.cnki.jts.2019.04.011

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Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing

WANG Fang1,2, ZHANG Jianming1,2, LI Bo2,3, CHEN Baiwen2,4,*, LIU Baoshun5, ZHAN Shiquan5, LIU Shizhang6   

  1. 1. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China;
    2. Chinese Oolong Tea Industry Innovation Center (Cultivation), Wuyishan 354300, China;
    3.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China;
    4. Fujian Provincial ea Quality Testing Center, Fuzhou 350002, China;
    5. Wuyishan Manting Rock-essence Tea Research Institute, Wuyishan 354300, China;
    6.Wuyishan Lantang Rock-essence Tea Research Institute, Wuyishan 354300, China;
  • Received:2018-12-05 Online:2019-08-15 Published:2019-08-19

Abstract: The aroma components of tea leaves of Wuyi Dahongpao during the preliminary processing were investigated by headspace solid phase microextraction/gas chromatography-mass spectrometry (GC-MS). The results show that compared to the fresh leaves, the aroma component contents of alkanes, aldehydes and ketones such as nonaldehyde, tetradecane, tridecane, dodecane, butyl-2-ethyl-1,2,3-propyltriester, di-tert-dodecyl disulfide and orange blossom tert acetate were decreased drastically during the preliminary processing, which were decreased by 72.4%, 91.8% and 63.6% in the raw made tea, respectively. The alcohol, ester and olefin aroma components such as nerolidol, alpha olefin, indole, phenylacetonitrile, phenylethyl alcohol, caproic acid ester, hexanoic acid-shun 3-hexene ester, hexanoic acid-2-hexene ester and benzoic acid ester, acid-3-hexene-1-ester, and benzoic acid 2-hexene ester were largely increased during the preliminary process. The alcohol, ester and olefin aroma components involved in the characteristic flavor of Dahongpao were increased by 215.5%, 70.8% and 682.6% in the raw made tea respectively.

Key words: Wuyi Dahongpao, preliminary processing, scent changing, characteristic aroma components

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