Analysis Of The Aroma Components Of High Quality Green Tea

Guizhou,where is the birthplace of Chinese ancient tea tree,is located in the yunnan-guizhou plateau,whoes geographical condition of low latitude,high elevation,much fog are very suitable for tea-tree's growth,so there is many wonderful tea.However,the research that is related tea,especially the aroma is less.So,this paper chose three archetypes of tea “Emerald” tea,Meitancuiya,Niaowang,and researched their aroma,including analyzes methods of aroma,the change of aroma constituents during the pile-fermentation process,composition of aroma,and so on.For this,We expect to improve the quality of guizhou tea and help protect guizhou tea brands.The job of this paper as follows:1.To optimize the extraction conditions of tea aroma,extraction temperature,extraction time and chromatographic conditions by Solid phase micro-extraction(HSSPME)?The result shows that the best extraction temperature is 80 ?,the best extraction time is 60 min.2.The change of aroma constituents in “Emerald” raw tea during the pilefermentation process were determined by HS-SPME/GC-MS,which can provide a reference for improving the tea processing,and by researching the change rule of alcohols,aldehydes,heterocyclic,hydrocarbons,esters,ketones in the three kinds of green tea,we had got the result that he most effect on aroma is parching procedure,followed by deenzy ming process,placing of green leaves and rolling procedure is not very obvious,but they are also is the key.3.The results showed that three kinds of the basic constituents of green tea are alcohols,aldehydes,heterocyclic,hydrocarbons,esters,ketones,But due to the kinds and ratio difference,lead to form the different characteristics,Cis-jasmone,linalool oxides?,indole,caproic acid leaf alcohol ester,linalool,nonyl aldehyde,benzaldehyde being the major characteristic aroma compounds of Meitancuiya;Characteristic aroma composition of ‘emerald' tea are indole,linalool oxide?,benzaldehyde,cis-jasmone,heptyl aldehyde,nonyl aldehyde;Besides the characteristic aroma compounds of Niaowang tea are methyl sulfide,linalool,cis-jasmone,linalool oxides,methyl salicylate,nonyl aldehyde,indole.Cluster analysis results showed that the same kind of tea can be in a good clustering,which is beneficial to the true and false of tea discriminant and geographical indication protection.4.This paper also analyzed the aroma of seventeen kinds of Meitan-cuiya,we can see that there are 32 types of aroma altogether,Selected 14 kinds of aroma components among them,and analized their component,we found the reason that cause different grades of tea are linalool,benzyl alcohol,Methylis salicylas,benzeneacetaldehyde,nerolidol,trans-ionone,benzaldehyde,CIS jasmone and geraniol.This conclusion is of great significance to improve the quality of tea by the aroma of tea.