z-logo
open-access-imgOpen Access
Comparative analysis of aroma substances of vanilla co-fermented black tea
Author(s) -
Juxian Wu,
Xiaorong Wu,
Guoan Yuan,
Xuexun Chen,
Xianming Shi,
Haibing Chen,
Baiqi Huang
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/651/4/042047
Subject(s) - aroma , black tea , food science , flavor , fermentation , chemistry , green tea
Different tea-making processes are different, and the aroma substances and main components of the tea-like products are different. The types of aromas and tastes of tea after processing are different. Vanilla, like tea, needs to be fermented and processed before it presents an attractive milk flavor. Based on the co-fermentation process of vanilla and tea, this study developed co-fermented black tea, and compared the aroma and content analysis of ordinary black tea and co-fermented black tea. The results showed that the special aroma substances of co-fermented vanilla black tea contained 2,3-dihydro-2,2,6-trimethylbenzaldehyde (0.42%); GermacreneD (1.54%); 3,7,11 -Trimethyl-1,6,10-dodecantrien-3-ol acetate (0.28%). It is a new type of mixed black tea product with richer ingredients and unique aroma.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here