Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume 35, Issue 6, Pages 666-673Publisher
WILEY
DOI: 10.1002/ffj.3605
Keywords
AEDA; aroma reconstitution and omission; Chinese northmost black tea; GC-O; key aroma compounds
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Funding
- Shaanxi University of Technology [SLGKYQD2-16]
- Shaanxi Provincial Department of Education Key Laboratory Project [16JS019]
- Qinling-Bashan Mountains Bioresources Comprehensive Development C.I.C. [QBXT-17-10]
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The studied Chinese northernmost black tea made of the tea leaves harvested at high altitude and low climatic temperature location and special tea manufacturing process presented strong honey-like, moderated green/grass and weak floral and fruity aromas. Its aroma was significantly different from other black tea. The key compounds responsible for these aromas were identified and quantified by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), aroma reconstitution and exclusion experiments methods. A total of fifty-eight aroma compounds were found in the black tea. Among them, phenylacetaldehyde,E-2-hexenal,E,E-2,4-nonadienal, 2-methylbutanoic acid ethyl ester, beta-ionone, linalool, alpha-ionone and geraniol were mainly responsible for the black tea aroma. They offered honey-like, floral, green/grassy, violet-like and fruity aromas in the tea infusion. AlthoughE,Z-2,6-nonadienal was one of the major volatile compounds, its unique cucumber-like odour was not perceived in the tea fusion. The special growing location and processing for the tea leaves may contribute to the unique aroma of the black tea.
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