Flavor of Black Tea:Part IV. Changes in Flavor Constituents during the Manufacture of Black Tea

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Flavor change during the manufacture of black tea was investigated by gas chromato-graphy. During withering, hexylalcohol, nerol, trans-2-hexenoic acid, trans-2-hexenol, linalool oxide (cis, furanoid), n-valeraldehyde, capronaldehyde, n-heptanal, trans-2-hexenal, trans-2-octenal, benzaldehyde, phenylacetaldehyde, n-butyric, isovaleric, n-caproic, cis-3-hexenoic and salicylic acids and o-cresol were increased, especially the former three greatly increased, while cis-2-pentenol, linalool, geraniol, benzylalcohol, phenylethanol and acetic acid diminished markedly. In the process of fermentation almost all constituents increased, especially, 1-penten-3-ol, cis-2-pentenol, benzylalcohol, trans-2-hexenal, benzaldehyde, n-caproic, cis-3-hexenoic and salicylic acids were remarkable. On firing, most alcohols, carbonyl and phenolic compounds decreased remarkably where-as acetic, propionic and isobutyric acids greatly increased.
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