国外红碎茶香气特征.pdfVIP

, 2015, 42(5): 692-699 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x014 2015-8-25 10:01:06 [URL] /kcms/detail/34.1162.S1001.028.html * ( 230036) BOPBOPFPF1BMFBOPFFANN PDBOPSM OF 9 (SDE) -(GC-MS) 9 -2-β- -2,-4- β- (SDE) -(GC-MS) TS207.3 A 1672352X (2015)05069208 Aroma characteristics of the broken black tea abroad LI Zhen, LIU Zhengquan, LIU Ziyan, ZHANG Hongtao, WANG Jinghan, HU Fei (State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036) Abstract: Countries such as Sri Lanka, Kenya, Indonesia and India are known as main producers of high quality broken black tea. In order to study the aroma characteristics of the broken black tea from main producing countries, we selected nine kinds of broken black tea including Sri Lankan Uva black tea BOP, Sri Lankan black tea BOPF, Kenya PF1, Kenya BMF, Indonesia BOPF, Indonesia FANN, Indonesia PD, India Assam BOPSM and India Assam OF to analyze the aroma characteristics of each sample using SDE-GCMS hyphenated technique by detecting the aroma compounds. The results showed that the aroma compounds in the nine cultivars were similar, which were mainly composed of hydrocarbons, alcohols, aldehydes, ketones, ester, acids and the mixed oxide compounds. However, the ratio of each aroma compound was quite different in which E-2-hexenal, phenylacetal- dehyde, linalool, methyl salicylate, hexanal, beta-ionone, E,E-2, 4-heptadienal, benzaldehyde, 6,10,14- trimethyl- 2-pentadecanone and β-cyclocitral contents were high and formed the major aroma compounds. Key words: broken black tea; aroma compounds; simultaneous distillation extraction (SDE); gas chroma- tography-mass sp