Aroma Components of Zijuan Tea Processed by Four Different Methods
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Abstract:
The aroma components of Zijuan tea processed by different methods (sun-dry tea, baked green tea, black tea and fermented tea) were extracted by solid phase micro-extraction (SPME), qualitified by gas chromatography/ mass spectrometry (GC-MS) and quantified by area normalization method. The results showed that 146 compounds were identified from different processed Zijuan Tea, including 81 compounds from sun-dry tea, 80 from baked green tea, 68 from black tea, 69 from fermented tea, and 30 from all the samples tested. The main aroma compounds of sun-dry tea were 1-Octen-3-ol, 2-ethyl-Hexanol, Hotrienol, and β-Terpineol, etc. The main aroma compounds of baked green tea were linalool, 2-ethyl-hexanol, benzyl alcohol, 1-octen-3-ol, etc. The main aroma compounds of black tea were linalool, epoxylinalol, cis-linalool oxide, and benzyl alcohol. The main aroma compounds of fermented tea were 1,2,3-trimethoxybenzene, epoxylinalol, cis-linalool oxide, and 2-ethyl-hexanol. In summary, there were significant differences in composition and content of aroma compounds of different processed Zijuan tea extracted by SPME.
