Effect of Roasting Degree on Volatile Aroma Components of Large-leaf Yellow Tea
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Abstract:
Large-leaf yellow tea (LYT) is famous for its crispy-rice-like odor, and “Lalaohuo” (roasted processing) is the key important processing to form the characteristic flavor. Using Gas Chromatography-Mass Spectrometry (GC-MS) technology to investigate the volatile compositions of Large-leaf yellow tea by means of steam distillation (SD), and the effect of roasting degree under small fire (120 ℃~130 ℃), medium fire (130 ℃~140 ℃) and old fire (145 ℃~155 ℃) on its volatile quality coupled with sensory evaluation was studied. The results revealed that heterocyclics, aromatics and esters compounds were the mail volatiles of LYT undergoing small fire, medium fire and old fire roasted processing, the former two owned less volatiles (had 84, 72 volatiles, respectively), and also had undesired odors that are (E)-4-hexen-1-ol and N-ethylbenzenamine, which are of grassy or burnt flavor; the latter one contained much more volatiles (104 volatile compounds were detected, and of which 99 volatiles were identified), especially for containing-nitrogen heterocyclics which are of roasted, caramel-like odor in tea. And also the sensory evaluation results matched well with the data of volatile compositions, the LYT undergoing old fire processing enriched in roasted and caramel-like odor, protruded the nutty flavor, and had the characteristic flavor of ‘Crispy-rice-like odor’ (had the highest evaluation score, 8.33). Old fire roasted processing can make an excellent volatile quality of LYT.
