Analysis On Aromatic Constituents Of Fragrant Green Teas

Fragrant green tea is different from traditional green tea in that it is made through basking and withering procedure etc. and by biochemistry reaction of aromatic meterials, AA and TDC in fresh tea shoots. Thus a new type of green tea with flower fragrance is manufatured.This papar studied aromatic constituents of four kinds of fragrant green teas as well as comparison with three green teas and two oolong teas. Conventional constituents of three kinds of green teas and fragrant green teas were also analysized. And Finally sensory evaluation of four fragrant green teas and two oolong teas was conducted. All of the above studies aimed at composition of aromatic constituents and characteristic aromatic constituents of fragrant green tea, so as to offer theoretic support for continuous amelioration and improvement of perfume of fragrant green tea.Compared with green tea,the content of TP of fragrant green tea increased 0.9340%, catechin 7.90%, AA4.83%, chlorophyi 14.72%, and total dissolved carbohydrate (TDC) 4.95%. Theafiavin (TF) decreased 3,04%,Thearubigin (TR) 0.96%, and Theabrownin (TB)3.22%.The aromatic type of fragrant green tea was determined by content, composition and different sensory threshold value of each aromatic constituent. The result of sensory evaluation indicated that fragrant green teas had evident light flower smell. Fuxuan NO.9 and Fu'an varieties were mostly similar with lightly-withered oolong teas as fragrance, taste and evaluation marks were concerned, followed by Fuyun NO.7 variety and Sicuan- middle-and-small-leaf variety.Bsaking and withering procedure were vital in forming characteristic perfume of fragrant green teas that differ from conventional green teas. GC and GC-MS analysis and identification indicated that Linalool and its oxides, Methyl saiicylate, Geraniol, Hexanoic acid, 3-hexenyl ester, Caryophyllene, alpha-Farnesene, Nerolidol, Methyl jasmonate, 2-Pentadecanone, 6,10,14-trimethyl and Dibutyl phthealate were the leading aromatic constituents of fragrant green teas.The following aromatic constituents of sicuan-middle-and-smell-leaf variety increased during barking and withering procedure: Linelool and its oxides, Geraniol, alpha-Farnesene, Nerolidol, n-Hexadecanoic acid.The increased aromtic constituents during basking and withering procedure of Fuxuan No.9 variety: Linalool and its oxides, alpha-Farnesene, Nerolidol, Dibutyl phthealate, n-Hexadecanoic acid, 9,12-Octadecadienoic acid, (Z,Z); 9,12,15-Octadecadienoic acid, Phytol.The increased aromatic constituents of Fuyun No.7 during basking and withering procedure was alpha-Farnesene, and the following decreased: Geraiol, Dibutyl phthealate, n-Hexadecanoic acid, 9, 12-Octadecadienoic acid, and 9,12,15-Octadecadienoic acid.The leading aromatic constituents of Fu'an variety: Linalool and it oxides, Nonanal, Benzyl Alcohol, Methyl Salicylate, Geraniol, Hexanoic acid, hexyl ester, Caryophyllene oxide, tau-Muurolol, Dibutyl phthealate, n-Hexadecanoic acid and phytoL...