Analysis of Main Physicochemistry and Aroma Components in Different Fermentation Degree of Tea

Abstract:

To compare the main physicochemistry and aroma components in different fermentation degree of tea. The regular ingredients and active ingredients of green tea，Oolong tea，black tea and Tibet tea were determined；the aroma components were analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry. The moisture and ash content of four kinds of tea were almost similar，water-soluble matters and protein content of green tea were higher than those of Oolong tea，black tea and Tibet tea，on the other side，the crude fiber content is the lowest；the tea polyphenols and catechins contents of black tea and Tibet tea were lower obviously than those of green tea and Oolong tea，while caffeine content was slightly higher than green tea and Oolong tea；alcohols and olefins were the main aroma components of green tea，the main aroma components of black tea were ketones，alcohols，esters，aldehydes，and the main aroma components of Tibet tea wereketonesand esters，the aroma components content of Oolong tea not detected much and distributed balance relatively.