Analysis Of Physicochemical Compositions Of "Ai’ji Black Tea" And Identification Its Aroma-active Components

“An’ji Black Tea” is a new product that maked by An’ji White Tea leaves. This paper aims toexplore the physicochemical components of “An’ji Black tea” and indentify its aroma-activecomponents. Analysising and comparing volatile components of two kinds (sweet and flower scent)“An’ji Black tea” by HS-SPME/GC-MS. Combined with analysis of the sensory evaluation, physicaland chemical compositions, getting the information about aroma quality. Indentify the aroma-activecomponents of “An’ji Black Tea” by GC-O. The main results are listed as follows:(1) Analysis of physicochemical compositions of “An’ji Black Tea” and its sensorycharacteristics:“An’ji Black Tea” in sensory quality of aroma, taste good features, confirmed thatusing An’ji white tea leaves to make black tea has its special fitness system; We get two types (sweetand floral)“An’ji Black Tea” according to the sensory characteristics. The difference of processingtechnology is as follows:①floral processing technology: withering, rolling, fermentation, drying,drying with aroma enhancing machine;②sweet scent process: after floral processing craft, enhancedaroma with110℃,60mins. The component content of each“An’ji Black Tea” has no significantdifferences compared with ordinary black teas in physical and chemical composition analysis, butthough aroma enhancing under the different time and temperature, we found that the content oftheaflavins improved significantly when aroma enhancing with30mins.（2）Analysis of volatile components in Sweet and Floral type “An’ji Black Tea”: we get44aroma components.(E)-Linalool oxide, Geraniol, Linalool, Benzyl alcohol are4main volatilecomponents (the relative peak area of the component>5%) in “An’ji Black Tea”.(E,E)-3,5-Octadien-2-one (5%) also is the main volatile component of the sweet tea samples. Theunique components of sweet scent tea sample are1-pentanol,(E,E)-3,5-Octadien-2-one and Hexanoicacid. The unique components in floral tea sample are α-Pinene,(E)-β-Ocimene, Octanal,Tetradecane, Benzaldehyde,1-Octanol, Benzeneacetaldehyde, Hexanoic acid,3-hexenyl ester,Methylgeranate, citral, Methyl Salicylate.（3）Volatile organic compounds with odors indentified in Sweet and Floral “An’ji BlackTea”:We get19kinds of aroma-active compounds, the (Z)-Linalool oxide,(E,E)-2,4-Heptadienal,(E,E)-3,5-Octadien-2-one, Benzaldehyde,1,6-Octadien-3-ol,3,7-dimethyl-, dehydrolinalool, Linalool oxide (pyranoid), Geraniol, Benzyl Alcohol, Phenylethyl Alcohol have high odor intensity, they arethe key aroma-active compounds in “An’ji Black Tea”.(E,E)-2,4-Heptadienal,(E,E)-3,5-Octadien-2-one and dehydrolinalool are the characteristic aroma of Sweet scent “An’jiBlack Tea”, Benzaldehyde, nerol, Geraniol, Benzyl Alcohol, Phenylethyl Alcohol and Linalool are thecharacteristic aroma of floral type “An’ji Black Tea”.