CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

Authors

  • Hoang Quoc Tuan Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi, Vietnam

DOI:

https://doi.org/10.15625/2525-2518/54/4A/11971

Keywords:

black tea, volatile compounds.

Abstract

The content of volatile compounds in tea leaves at different stages of OTD black tea manufacture was measured. Aroma concentrate was prepared by Brewed Extraction Method (BEM) and analyzed by GC/MS. The results showed that volatile compounds were products of lipid breakdown (groupI) and derivatives from terpenoids, carotenoids and amino acids (group II). During processing the changes of group I and group II were significantly different from each others and effect to the flavour index. A gradual increase of percentage relative content from 16.72 to 18.09 in the group I volatile compounds was noticed during withering. While during fermentation, the sum of group II compounds content was higher than than that of group I compounds therefore the value of flavour index, and the value of FI is higher than 1.

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Published

2018-03-21

Issue

Section

Articles