Study on the Flavor Components in Chinese Jasmine Black Tea

LIU Xiao-gang; CHEN Mei-chun; ZHU Yu-jing; ZHANG Hai-feng; LIU Bo

doi:10.19303/j.issn.1008-0384.2017.03.013

Volume 32 Issue 3

May 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(3): 294-298

LIU Xiao-gang, CHEN Mei-chun, ZHU Yu-jing, ZHANG Hai-feng, LIU Bo. Study on the Flavor Components in Chinese Jasmine Black Tea[J]. Fujian Journal of Agricultural Sciences, 2017, 32(3): 294-298. doi: 10.19303/j.issn.1008-0384.2017.03.013

Citation:

LIU Xiao-gang, CHEN Mei-chun, ZHU Yu-jing, ZHANG Hai-feng, LIU Bo. Study on the Flavor Components in Chinese Jasmine Black Tea[J]. Fujian Journal of Agricultural Sciences, 2017, 32(3): 294-298. doi: 10.19303/j.issn.1008-0384.2017.03.013

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Study on the Flavor Components in Chinese Jasmine Black Tea

doi: 10.19303/j.issn.1008-0384.2017.03.013

1.
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
2.
Agricultural Bioresources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
3.
Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

Received Date: 2016-10-12
Rev Recd Date: 2017-01-14
Publish Date: 2017-03-28

Abstract

Abstract

This study is aim to determine the major flavor components in jasmine black tea (two scenting) during scenting process. The main aroma components in the base tea are benzyl alcohol (17.73%), linalool (16.17%), benzyl acetate (7.10%), methyl anthranilate (3.40%), cis-3-hexenyl benzoate (2.88%) and benzaldehyde (2.23%). Results show that benzyl alcohol (23.77%), linalool (19.73%), benzyl acetate (18.66%), methyl salicylate (3.84%), methyl anthranilate (3.60%), cis-3-hexenyl benzoate (3.27%) and α-farnesene (2.05%) are the seven major volatile compounds of jasmine black tea. After two scenting rounds, the concentrations of the total volatile compounds were increased five-fold dozens of times in the jasmine black tea compared with the base tea. The main aroma components of jasmine black tea were absorbed from fresh Jasmine sambac flowers. Jasmine tea flavor index (JTF) was used to evaluate the jasmine black tea aroma quality. Black tea JTF index (two scenting rounds: 0.57; five scenting rounds: 1.2) is higher than the jasmine green tea (two scenting rounds: 0.42, 0.38, 0.5; five scenting rounds: 1.004), suggesting that jasmine black tea aroma quality is not lower than jasmine green tea. The total tea polyphenols, flavonoids, gallic acid, theobromine, caffeine content did not show significant difference (P>0.05) during scenting process; EGC, EGCG content decreased by 0.18%, 0.17%; ECG content increased by 0.09%.
- Jasmine black tea,
- aroma compounds,
- jasmine tea flavor index,
- phenolic components

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References(18)

References

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