The pile-fermentation experiment was conducted in Zhejiang province by using the sun-dried raw green tea processed by the summer/autumn small leaf tea plant. The aroma components of the tea sampled in different pile-fermentation time were analyzed by HS-SPME/GC-MS (Headspace-Solid-phase Microextraction/Gas Chromatography-Mass Spectrometry). Resulted showed that eight groups of aroma components were identified, which were terpene and derivatives, hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters and acids. The main components among them were terpenes and derivatives the contents was up to 70.20% in the finished products. The maximum value of types (totally 47 kinds of compounds) of aroma was on the tenth day and the relative content was maximum (95.78%) on the fifth day after pile-fermentation. Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved. Some new components were detected in the finished products, such as Hexanal, methyl-Cyclopentane, Heptanol, 2-Pentyl-Furan, Isophoron, and others. The characteristic aroma components of the small-leaf pile-fermented tea were includeα-Cedrene, β-Cedrene, α-Gurjunene, β-Cyclocitral,β-Ionone, Cedrol, etc, especially terpene and derivatives.
JIN Dong-shuang
,
GONG Shu-ying
,
LIN Yu-hao
,
ZHANG Ying-bin
,
GU Zhi-lei
,
WANG Hai-jian
. Analysis of the Aroma Components in the Pile-Fermentation of Small Leaf Tea Picked in Summer and Autumn[J]. Journal of Tea Science, 2009
, 29(2)
: 111
-119
.
DOI: 10.13305/j.cnki.jts.2009.2.005
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