Analysis Of Aroma Of Concentrated Tea

Study on the aroma components of the concentrated tea. The main result is as follow:1. Carried out with different concentrations of tea aroma changes of concentration. The results showed that as the concentration increased, the total amount of tea aroma concentrate and group scores mainly tended to descend, with the growth of concentrated time and concentration, the gradual loss of aroma,alcohols, ketones, aldehydes, esters has a very marked drop trend, the main aroma components to reduce,aroma loss during course of working,therefore, the concentration required for different concentrate production In the guarantee on the basis of concentration, to maximize aroma retention is to determine the concentration an important factor in the quality of tea.2. Has carried on the different concentration enrichment process on the aroma components of tea and a preliminary determination of total and Analysis. The results showed that reverse osmosis concentration of black tea aroma components were detected 84,concentrated green tea aroma components were detected in 24, 57 aroma components from concentrated oolong tea were detected; Vacuum concentration of tea, black tea aroma components were detected 21,concentrated green tea aroma components were detected in 8, 50 aroma components from concentrated oolong tea were detected. It shows that reverse osmosis concentration process of the tea aroma significantly higher than the evaporation process the aroma of tea and better to keep the aroma components in tea.3. Carried out the raw materials and concentrates of tea aroma components and the initial measurement and analysis of the total. The results showed that concentrated tea processing by the concentration process, affected by temperature, pressure and other factors influence, aroma decreases from raw material to concentration process.Aroma and flavor components of the total have been far from compared with the raw materials.Does not have unique flavor characteristics of the original tea.