Changes of aroma constituents of Qimen raw black tea during processing.
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.The results showed that seven groups of aroma components were identified such as alcohols,aldehydes,ketones,esters,acids,saturated hydrocarbons and unsaturated hydrocarbons,of which,the main components were alcohols,aldehydes,acids.The alcohols and aldehydes increased distinctively in the rolled processing,however,the ketones and hydrocarbons had no significant change during the whole processing.At the same time,the rate of Geraniol,n-hexadecanoic acid,Linalool and Linalool oxide,2-hexenal,(E),Benzeneacetaldehyde,Phytol,(Z,Z,Z)-7,10,13-hexadecatrienal,9,12-octadecadienoic acid(Z,Z),Benzeneethanol,Benzenemethanol,Methyl salicylate to the total armoa material of Qimen raw black tea is 83.78%,and they are the main aromatic components of Qimen raw black tea and play an important role on Qimen black tea′s special flavor.