J Integr Plant Biol. ›› 1991, Vol. 33 ›› Issue (3): -.

• Research Articles •    

Preliminary Studies on Flavour Volatiles in Qimen Black Tea

Shu Qing-ling and Zhao He-tao   

Abstract: Three kinds of flavor enriched black tea in the world are produced from Qimen in China, Darjeeling in India and Uva in Sri Lanka. The results of analysis from the Qimen black tea showed that there are more than twenty flavour volatiles. The essential aromatic compounds are geraniol, 2,6-di-butul-l,4-benzoquinone, 2,6-di-t-butyl-4-methyl phenol, benzenemethanol, benzenethanol, linalool and linalool oxides. In Qimen black tea the aroma acquired is produced during the processing aside from the original compounds of fresh leaves.

Key words: Qimen black tea, Aroma, Tea processing

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