Changes of aroma constituents during Zuoqing procedure and their relation to Oolong tea quality were studied by GC/MS analysis by using the shoots of Camellia sinensis Var. Wuyi Rougui. The results indicated that the concentration of essential constituents such as hexanal, (E)-2-hexenal 1-pentanol, linalool oxide(I), linalool oxide(II), (z)-hexanoic,3-hexenyl ester+benzeneacetaldehyde, .α-farnesene, geraniol, phenylethyl alcohol, β-ionone, jasmone, nerolidol, indole increased with the increasing of the intensity of Zuoqing treatment, which resulted in the improvement of Oolong tea quality. It was also shown that nerolidol was the characteristic aroma consituent of Fujian Oolong tea and it can be used as one of indicators of the quality of Rougui Oolong tea.
HUANG Fu-ping
,
CHEN Rong-bin
,
LIANG Yue-rong
,
CHEN Wei
,
LU Jiang-lian
,
CHEN Chang-song
,
YOU Xiao-mei
. Changes of Aroma Constituents during Zuoqing Procedure and Its Relation to Oolong Tea Quality[J]. Journal of Tea Science, 2003
, 23(1)
: 31
-37
.
DOI: 10.13305/j.cnki.jts.2003.01.007
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