Changes in the Aroma of Fenghuang Dancong Tea during Processing
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Abstract:
The aroma components of three Fenghuang Dancong teas, Baxian Dancong, Yashixiang Dancong, and Wuye Dancong; were extracted using simultaneous distillation extraction (SDE), and then the extracts were analyzed by gas chromatography and mass spectrometry (GC- MS) to track and compare the changes in these aroma components during tea processing. The results showed that fresh grassy and woody aroma components (like trans-2-hexenal and leaf alcohol) decreased in fresh tea leaves during withering, rocking, and fixation, while floral and fruity aroma components (ocimene, jasmine, and nerolidol) increased, and roast aroma components (like pyrrole) appeared. The almond aroma characteristic components of Yashixiang were produced from withering to fixation, and for example, benzyl alcohol, was produced in the rocking process. The iris and orchid fragrance of Baxian is related to the orchid fragrant components in fresh leaves, which was strengthened during withering, rocking, and baking processes. N-octanol, citronellal, and 22 other new components were produced in Wuye during processing. The compound types were numerous and complex, and the findings were slightly different from the results of previous studies, but the main theme was unchanged. The ratio of nerolidol and linalool, the dominant components for each type of aroma, were formed during processing. The main types of aroma in fresh leaves were alcohols, ketones, terpenes, esters, and other kinds of volatile components were produced during processing. Different types of aroma exhibited different patterns of change during processing. This study provides an important basis for studying the mechanism of aroma production in Fenghuang Dancong tea.
