The Research On The Aroma Components Of Pumelo Peel Tea And White Tea

Aroma is one of the most important factors in determining tea quality, and the diversity of aroma components is the substantial basis which the various teas have different styles of aroma. The aroma components of pumelo peel tea and white tea were studied in this paper, and the scenting effect of pumelo peel tea was compared and evaluated;both the style of aroma in white tea and the changes of the aroma components of white tea during preservation were discussed.Pumelo peel tea, a new kind of scented tea, was made with green tea or black tea through scenting with pumelo peel. The essential oils were prepared from pumelo peel and 4 kinds of scented teas by using simultaneous distillation and extraction, where 39 compounds were identified by capillary gas chromatography-mass spectrometry. The main components were limonene, myrcene, β-pinene, α-panasinsen, linalool oxide I, germacrene D, etc. The results accounted for the complexity and harmony of the scented teas. The scenting effect of green teas was better than black tea. Compared with other green teas of different appearance, the scenting effect of gun powder tea was the best, and the concentration of essential oil in gun powder tea was the highest. The manufacturing process of pumelo peel tea also has the virtue of being practical.White tea is a kind of unique Chinese tea, and there is growing interest in the potential health benefits of white tea, especially the antimutagenic and anticarcinogenic properties. The aroma components of Baimudan tea and Baihao Yinzhen tea were studied, which are two main varieties of white tea, where 31 compounds were identified. The main components were hexanal, (E)-2-hexenal, benzaldehyde, 1-penten-3-ol, (Z)-3-hexen-1-ol, geraniol, 2-phenylethanol, linalool and its oxides, etc. The results showed the aroma components of the two varieties of white tea possessed similarity as a whole;at the same time, there were some differences between the aroma components of Baimudan tea and BaihaoYinzhen tea because of the differences in raw material. In comparison with other varieties of tealike green tea, black tea, oolong tea, white tea has higher concentrations of aliphatic derivatives with low boiling points, especially hexanal. These components may be the main contributors to the fresh and tender aroma characteristic, and higher concentrations of terpenoids may contribute to characteristic white tea aromas. During preservation, the concentrations of essential oil in white tea decreased. The new tea smelled fresher and tenderer than the stale tea.