Influence Of Different Drying Conditions On The Chemical Composition And Aroma Of Tea

As a healthy drink, green tea has been gradually noticed by people. Shi Tai, which located in An Hui province, is an important place to produce tea, and developed more and more fast in its industry of tea named Mao Feng. The processing of The Mao Feng in Shi Tai are fixation, rolling, spreading cool, drying. The aroma of tea are difference under the different conditions in various producing areas. Clean aroma, chestnut-like aroma,high-fired and scorch aroma are the most frequent aroma. Analyze the different aromas of Mao Feng produced in Shi Tai, and take research in its characteristic aromas by using SDE-GC/MS, as well as test and analyze the content of inclusion, Catechines, Amino acid in different green tea. According to analyze the dominant elements of different aroma green teas to build models and to get their characteristic elements. There are the results of my analysis:1. The characteristic aroma element of clean green tea.72 kinds of aroma elements from the green tea ofclean aroma were found. Through the analysis of main element, I had identified its characteristic aroma elements. They are Anti-3-hexenol, Ethyl benzene, Styrene, Heptyl aldehyde, (1 S)-(-)-a-pinen,2,3-symplectic two ketone,4-amino cresol, Benzylamine,(S)-linalool oxide, Ethyl salicylate,1-Ethyl-2,4, 5-three methyl ethyl benzene, Salicylamide, Indole, (Z)-3-hexene acetate,4-(2,6, 6-Ethyl-2-threem ethyl cyclohexene-l-based)-3-butene-2-ketone, Three-2-fifteen-6, 10,14-methyl pyrrolidone, Geranyl acetone, Anthracene, Twenty (c)ene2. The characteristic aroma element of chestnut-like green tea.65 kinds of aroma elements from the green tea of chestnut-like aroma were found. Through the analysis of main element, I had identified its characteristic aroma element They are Methyl cyclohexane, N-ethyl pyrrole, (S)-linalool oxide,2,6-two methyl cyclohexanol, Naphthalene, Geranyl acetone, n-Pentadecane, hexadecane, di-iso-octyl-phthalate, Geranyl geraniol, Methyl linoleate.3. The characteristic aroma element of high-fired green tea.60 kinds of aroma elements from the high-fired green tea were found. Through the analysis of main element, I had identified its characteristic aroma elements. They are Methyl cyclohexane,2,6-Dimethylpyrazine, Benzaldehyde,2,3-symplectic-ketone, Myrcene, Phenylacetaldehyde,2-Acetylpyrrote, (S)-linalool oxide, Linalool, L-a-terpineo, Tea spirane,5-Penty1-1,3-benzenediol, CIS-3-hexenol benzoate, di-iso-octyl-phthalate, methyl linolenate.4. The characteristic aroma element of scorch green tea.76 kinds of aroma elements from the scorch green tea were found. Through the analysis of main element, I had identified its characteristic aroma elements. They are Ethylbenzene, Styrene,2, 3-symplectic two ketone, (R)-limonene,2-Acetylpyrrole, Benzylamine, (S)-linalool oxide; 1,2,3,4-methyl benzene; Naphthalene; L-α-terpineo; 1,3-methyl-5-(1-methyl ethyl) benzene; Butylaceticethylester; Indole; Tea spirane; 2,6-butylated hydroxytoluene methyl hexadecanoate linolenate, N-isopropyl-N’-phenyl-p-phenylene two amine.5. The characteristic of inside elements in green tea with different aroma. The composition of aqueous extract in clean aroma like green tea is much les than the others.There is not much distinction of composition in chestnut-like aroma and high-fired green tea. Scorch green tea has the most content Clean aroma like green tea has the most content of tea polyphenols, and it has no difference in chestnut-like green tea and high-fired green tea. Scorch green tea get the least content. The composition of free amino acid in clean aroma like green tea is more than the others, and there is not clear distinction of amino acid content in chestnut-like green tea, as well as it is obviously less in Scorch green tea than the others in the composition of amino acid. The composition of Polysaccharide is gradually less like the order clean aroma, chestnut-like aroma, high-fired and scorch aroma. The composition of Polysaccharide in Scorch green tea is much less than the others. The composition of Caffeine in different kind of green teas have a rising tendency like the order clean aroma, chestnut-like aroma, high-fired and scorch aroma. The total content of Catechin in clean aroma like green tea and chestnut-like green tea have no much clearly difference, but it is more than the other two green tea,and its composition in Scorch green tea are less than the others. EGC and EGCG with the deepening appear decreased. With the deepening levels of treatment decreased the maximum extent for the content of glutamic acid and aspartic acid, amino acids beginning dropped significantly at 140℃.