Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (1): 38-48.

Previous Articles     Next Articles

Research of Quality Features and Aroma Components in Hunan Fu Brick Tea

SHEN Chengwen, DENG Yuezhao, ZHOU Yuebin*, QI Dongqing, HE Qun, TIAN Shuanghong, LIN Juan   

  1. College of Horticulture and Landscape,Hunan Agricultural University,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Key Laboratory of Tea Science of Ministry of Education, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Changsha 410128, China
  • Received:2016-06-17 Revised:2016-09-22 Online:2017-02-15 Published:2019-08-22

Abstract: The variations of quality characteristics and aroma components in 15 typical Hunan Fu brick teas were studied by combined simultaneous distillation and extraction (SDE) and GC-MS techniques, sensory evaluation and chemical analysis. Results of sensory evaluation indicated that the main feature of Fu brick tea was fungus fragrance. Some Fu brick teas had a slight taste of retting and smoke, and were not pure enough. GC-MS analysis showed that the alcohol content was the highest (23.01%), followed by acids (18.8%) Ketones (11.10%), aldehydes (9.20%), esters (4.28%), hydrocarbons (3.78%), other categories (2.67%), phenols (0.07) and heterocyclic oxygen compounds (1.06%). Moreover, the main chemical components of Fu brick tea included polyphenols (averagely 10.88%), amino acids (0.66%), caffeine (3.83%), soluble sugar (7.27%) and water extract (31.19%).

Key words: Fu brick tea, aroma components, sensory quality, chemical components

CLC Number: