Effects of Withering and Mass-Rolling Processes on the Formation of AromaComponentsin Pouchong Type Semi-fermented Tea

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概要

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• Aromaconcentrates from twelve tea samples, manufactured by different withering processes from three varieties of tea leaves, were prepared and qualitatively and quantitatively analyzed by GC and GC-MS. The individual effects of (1) solar-withering, (2) indoor-withering with shaking and turn over treatment and (3) additional mass-rolling on the development of aroma components were illustrated by a comparison of the aroma compositions among12 tea samples. The combined effect of these processes showed an increase in the concentrations of 23 main componentswith few exceptions. Remarkableconcentration increases of α-farnesene, nerolidol, jasmine lactone, benzyl cyanide and indole were recognized while that of linalool decreased.

• 社団法人 日本農芸化学会の論文

著者

• Yamanishi Tei

  Laboratory Of Food Chemistry Ochanomizu University

• TOKITOMO Yukiko

  Laboratory of Food Chemistry, Ochanomizu University

• IKEGAMI Machi

  Laboratory of Food Chemistry, Ochanomizu University

• JUAN I-M.

  Taiwan Tea Experiment Station

• CHIU W.

  Taiwan Tea Experiment Station

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