Volatile Flavor of Black Tea

Abstract

The volatile components extracted from fresh tea leaf, fermented leaf and black tea were analyzed 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-capronalde -hyde (4.1 times after fermentation for 3 hrs.), trans-2-hexen-l-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 methylsali-cylate (0.8 time) decreased. These changes during fermentation were carried out in nitrogen atmosphere.