Chen Chang-song, Zhang Ying-gen, Zhong Qiu-sheng, Chen Rong-bing
Aroma components of four Taiwang Oolong tea samples(Jinxuan Tea,Cuiyu tea,Ruanzhiwulong tea and Sijichun tea)which obtained from the same procedure of Taiwang Oolong tea manufacturing process were extracted by Simultaneous Distillation Extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS).Comparision of the aroma components between the teas was conducted.And,the Result showed that the main kinds of aroma components in Oolong Tea were alcohols,esters and hydrocarbon compounds,but alcohols in Jinxuan Oolong tea was lower than in other teas.The major aroma compounds of Oolong tea are nerolidol,β-linalool,linalool oxides,phytol,α-farnesene,indole,hexadecanoic acid,hexadecanoic acid methyl ester,9,12-Octadecadienoic acid(Z,Z)-,methyl ester,9,12,15-Octadecatrienoic acid,methyl ester,2,2,4,6,6-pentamethyl-heptane,2,6-dimethyl-6-(4-methyl-3-pentenyl)-bicyclohept-2-ene,(Z,Z,Z)-,trienol,neophytadiene,docosane and pentacosane.By sensory evaluation,we found that the scores of Jinxuan,Cuiyu,Ruanzhiwulong and Sijichun Oolong tea were higher than Huangjingui(CK).Jinxuan Tea.And,the tasting quality of all the testing samples was higher than the control,even reached significant level.
