2018•한국차학회지Requires access
Comparison of Volatile Aroma Components in Darjeeling Black Teas from Different Harvesting Times
Sung-Hee Choi, Tae-Uk Kim
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Abstract
The aroma compounds in three kinds of samples (sample A; First flush, sample B; Second flush, sample C; Autumn flush) were extracted by modified Likens and Nickerson method, using a simultaneous distillation and extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC-MS. The main aroma compounds in black tea of sample A were geraniol (31.21%), linalool (15.95%), linalool oxide Ⅱ (8.57%), methyl salicylate (7.77%) and linalool oxideⅠ (7.40%); in black tea of sample B were linalool oxide Ⅱ (13.38%), geraniol (12.97%), linalool (10.07%), linalool oxideⅠ (7.39%) and methyl salicylate (7.35%); and in black tea of sample C were linalool (17.02%), geraniol (9.93%), linalool oxide Ⅱ (9.76%), methyl salicylate (6.88%) and linalool oxideⅠ (3.76%). The most abundant component of sample A picked in March was geraniol having rose floral odor, which decreased with harvesting time. The characteristics of the aroma in the three samples were slightly different.