Analysis Of The Aroma Components In The Post Fermentation Process Of Middle/Little Leaf Tea Picked In Summer/Autumn

The aroma of tea is one of the critical factors reflecting its quality .Tea aroma affected by a number of complicated factors. Processing methods play a very significant role on the aroma of tea. The innovation of this study is that, the raw material is fresh middle/little tea which picked in summer/autumn, we do post fermentation on it, and then we study the change of aroma components during the process by HS-SPME/GC-MS. Through the experiment, we believe that, to ensure the whole process of moisture, temperature and other conditions under the premise, post fermentation lasted 30 to 35 days that can be achieved sensory quality of the post fermented tea. Contrasted to the tea dried by sunshine, there are more aroma components after the post fermentation in the middle/little tea. We identified 8 kinds of aroma components in sum, including terpene and derivatives, hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters, acids and others. The most important component is terpene and derivatives, the content is more than 70%. We speculate the aroma characteristic components of the middle/little post fermented tea are:α-Cedrene, Limonene,β-Cyclocitral, Ionone, Cedrol, cis-Linaloloxide,α-Terpineol, 6,10-dimethyl-5,9-Undecadien-2-one, Linalool,α-Gurjunene, Thujopsene, Hexanal, Allo-Ocimene, etc. The experimental study shows that, it's feasible to make new tea product with the sensory quality of the post fermented tea from the fresh middle/little tea which picked in summer/autumn in Zhejiang Province. The result will play a positive role in utilizing the middle/little tea picked in summer/autumn.