红条茶加工中香气物质动态变化.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2018, 7(1), 1-11 Published Online February 2018 in Hans. /journal/hjfns /10.12677/hjfns.2018.71001 The Dynamic Change of Aroma Substances of Black Tea during Processing Tuo Zhang1,2, Ling Lin1,2, Yang Zhou1,2, Wenjun Xiao1,2, Zhihua Gong1,2,3* 1 Key Lab of Tea Science of Ministry of Education, Changsha Hunan 2 National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha Hunan 3 Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha Hunan th st th Received: Jan . 15 , 2018; accepted: Jan . 31 , 2018; published: Feb. 8 , 2018 Abstract The black tea processed with traditional technology by Taoyuan leaves was used as the research object, and the aroma components were analyzed by simultaneous distillation and extraction (SDE) combining GC-MS technique, which provided reference for the processing of high-aroma black tea. The results show that the differences of aroma components of black tea were studied by chemical analysis. 110 species of aroma components were detected by GC-MS in totally, and 22 of them were high in content, including 9 types of alcohols, 3 types of fatty acids, 5 types of alde- hydes, 3 types of lipids and 2 types of ketones. During the withering period, the relative content of alcohols and lipids increased gradually. The relative content of aldehydes, ketones, hydrocarbons and acids gradually decreased. The relative content of alcohols, lipids, aldehydes, and ketones showed