Abstract: In order to improve the quality and provide the guide to Yunnan black tea production,the changes of aroma constituents in Yunnan black tea during the process were determined by SDE/GC-MS.Results showed that essential oil of Yunnan black tea content reached the highest at the end of fermentation process.It significantly reduced after the drying.The significant differences of aroma components and contents were showed in different stages,the linalool,linalool oxide and α-terpineol contents decreased significantly,while benzaldehyde,phenylacetaldehyde,benzyl alcohol and phenethyl alcohol contents increased significantly at the end of process.Withering,fermentation and drying processes are essential steps in the formation of Yunnan black tea aroma.
任洪涛,周斌,方林江,等. 云南红茶加工过程中香气成分的变化[J]. 食品与发酵工业, 2013, 39(03): 187-191.
Ren Hong-tao,Zhou Bin,Fang Lin-jiang,et al. Analysis of the aroma components in the processing of Yunnan black tea[J]. Food and Fermentation Industries, 2013, 39(03): 187-191.