The Aroma Of Tea And Chrysanthemum Flower

Water extracts contents of tea is one of the most important essentials of tea quality. And the content of polyphenol, amino acid, tea caffeine has close connection with tea quality,determines the color, aroma and flavour of tea. In this paper the Water extracts contents of 31 tea samples were studied at 100℃and 31℃to find out the soak status of them. To understand the lixiviate station of polyphenol, amino acid, tea caffeine at boiling temperature, the spectrophotometric method was introduced.Water extracts contents of tea ,polyphenol, amino acid, tea caffeine and tea grade proportion was in proportion. With high contents in top grade green tea and low contents in low level black tea.Tea and Chrysanthemum flower as tea- beverage, the constitute and content of aroma is one of the factors in determine their quality. The aroma components of white tea and Chrysanthemum flower, the aroma style and the changes of the aroma components in white tea was discussed, also the changes of the aroma compents during Chrysanthemum flower blossoming out and transplanting to Henan were analysed.White tea is one kind of unique Chinese tea, its three main varieties of white tea: Baimudan tea Baihao Yinzhen tea and Shoumei tea were studied, the aliphatic degradations hexanal, (E)-2-hexenal, (Z)-3-hexenol, 1-penten-3-ol , especially hexanal has higher concentrations, which may be the main contributors to the fresh and tender aroma characteristic. High content of aroma clan such as benzaldehyde, Phenylacetaldehyde, Benzyl alcohol, Phenylethanol makes white tea senses refrigerant. The results showed the aroma components of the three varieties of white tea were similar as a whole with a little difference. The concentrations of essential oil in white tea decreased during preservation, but still has characteristics of white tea in aroma composition.As the premium Tongxiang specialty, Chrysanthemum flower and Chrysanthemum bud can both be officinal and edible. It's health care function and pharmacological effects has great connection with its aroma compounds. The volatile oils were prepared from Chrysanthemum flower, Chrysanthemum bud and Chrysanthemum bud of Henan, The main constituents were camphorβ-elemene aristoleneα-farneseneα-zingiberene isocyclocitralγ-muurolene caryophyllene oxide ledane cedrol 6-methyl-5-hepten-2-one borneol etc. Chrysanthemum bud had more volatile oils than Chrysanthemum bud grossly, but had similar aroma components such as high boiling points compounds had a great composition that very differs from Chrysanthemum bud of Henan greatly, which low boiling points compounds had bigger proportion. So we can explain why Chrysanthemum bud has a nicer quality than Chrysanthemum flower and the great significance s of original producing area protection.