Volatile Flavor of Black Tea (Part 2)

The differences in the volatile components of black tea among tea seasons and tea varieties respectively were investigated by gas chromatography.The black teas manufactured from the first and the second crops of Benihomare, Benifuji, Hatsumomi ji (these are varieties for black tea), Miyoshi (variety for green tea) and the third crop of Benihomare were analysed by the same way as described in the previous paper.1. The changes of the volatile components from the first crop to the third crop were investigated.The decreasing components were methylsalicylate, cis-2-penten-1-ol, cis-3-hexen-l-ol, trans-2-hexenal, n-hexylalcoho1 (cis-3-hexe-nylacetate a part), and an unknown peak 224 (the figure indicates the relative retention time to linalool:100).The increasing components were as follows β-phenylethylalcohol, phenylacetaldehyde, isoamylacetate, n-caproic acid or geraniol, and three unknown peaks 53, 143, 236.2. The differences in the volatile compo-nents among tea varieties were investigated.The comparison between Benihomare and Miyoshi showed that the former contained relatively larger amount of green leaf-like odor and Q-phenylethylalcohol than the latter.The comparison among Benihomare, Benifuji and Hatsumomiji indicated that the first two contained relatively larger amount of p-phenylethylalcohol than the last, on the other hand it contained relatively lager amount of linalool than the others.