Premium
Effect of the withering process on volatile compound formation during black tea manufacture
Author(s) -
Takeo Tadakazu
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350114
Subject(s) - black tea , chemistry , process (computing) , food science , pulp and paper industry , computer science , engineering , operating system
The amount and composition of volatile compounds in the volatile oils were compared between non‐withered tea and withered tea. Important differences in the aroma constituents were found in the amounts of E‐2‐hexenal, Z‐3‐hexanol ester, linalool and its oxides, and methylsalcylate. In withered teas, the amounts of Z‐3‐hexenol ester, linalool and its oxides, and methylsalcylate were much greater than in non‐withered tea, but the E‐2‐hexenal content was higher in non‐withered tea. From the results it was thought that the withering process has an important role in the formation of volatile compounds in tea shoots during black tea fermentation.