Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varieties

Abstract

Volatile compounds obtained from orthodox black tea and CTC tea were analysed by a g.c.‐m.s. method. A difference in the contents of cis‐3‐hexenol, linalool, linalool oxides, methylsalcylate and geraniol was found between the two types of tea. It was thought that the difference in the contents of volatile compounds might be produced by the individual manufacturing processes. A typical difference in the contents of linalool and geraniol was observed in volatile oils of black teas made from cultivars of v. assamica and hybrids of assamica and sinensis. The difference in the volatile compounds in black teas may be related to the genetic variation.