Volatile Flavor of Black Tea

Abstract

The volatile components extracted from fresh tea leaf, fermented leaf and black tea were analysed by gas chromatography.Quantitative difference in the composition of essential oils was observed between fresh leaf and manufactured black tea; the former was rich in alcohols, whereas the latter in aldehydes and acids.During fermentation process the following components mainly brought about changes: n-capronaldehyde (4.1 times after fermentation for 3 hrs.), trans-2-hexen-I-al (13.2 times) and cis-3-hexenoic acid (1.2 times) increased, but n-hexylalcohol (0.7 time), cis-3-hexen-l-ol (0.7 time) and methylsalicylate (0.8 time) decreased.These changes during fermentation were scarcely carried out in nitrogen atmosphere.

Coffee, cocoa, and tea

“…The authors (171) also suggested that the major product, (Z)-3-hexenoic acid (E-45), should result from the enzymic oxidation of (Z)-3-hexen-l-ol (leaf alcohol) (B-31), which is widely present in young green leaves. This hypothesis was later confirmed by Saijo and Kuwabara (179), who examined the changes occurring during tea fermentation and observed that the increase of (Z)-3-hexenoic acid (1.2 times) is roughly equal to the decrease of (Z)-3-hexen-l-ol (0.7 times). By gas Chromatographie comparison between the volatile constituents of fresh tea leaves and black tea, they tried to identify the products responsible for the greenish, unripe, and stimulant odor of the former compared to the typical sweet aroma of the second.…”

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs

“…Fermented tea has a unique flavor by changing catechin to compounds by the action of oxidizing enzymes depending on the degree and method of fermentation (4). Since flavor is one of the important factors that determine the inherent quality and characteristics of the tea, much research has been conducted on the volatile components of tea, and several components have been identified (5). …”