Suitability for Processing and Aroma Analysis of Tea Leaves from New Tea Varieties 2018-10,2015-9,and H012
One bud with two or three leaves from Fuding Dabaicha(green tea CK),Qianmei 809(black tea CK),2018-10,2015-9,and H012 were made into black tea and green tea separately,and suitability for processing and aroma analysis of tea leaves from 3 new tea variety were determined by sensory evaluations,contents of catechins and aromatic components.The results showed that the comprehensive scores of sensory quality of green tea samples was as follows:H0 12(93.80 points)＞2018-10(92.15 points)＞Fuding Dabaicha(92.05 points)＞2015-9(90.70 points),and the comprehensive scores of sensory quality of black tea samples was as follows:2018-10(93.00 points)＞2015-9(92.95 points)＞Qianmei 809(92.00points).In conclusion,H012 was considering to making green tea,and the main aroma components were alcohols(46.55％),esters(14.69％),aldehydes(10.79％),ketones(9.27％),and hydrocarbons(8.89％).2018-10 was considering to making both green tea and black tea,and the main aroma components of green tea samples were alcohols(26.31％),hydrocarbons(21.62％),aldehydes(16.40％),esters(12.05％),nitrogens(10.81％),ketones(6.50％),phenols(1.51％),and others(1.71％).2015-9 was considering to making black tea,and the main aroma components were alcohols(46.78％),aldehydes(26.82％),esters(8.34％),hydrocarbons(8.25％),ketones(4.87％),and others(3.80％).
new tea varietysuitability for processingcatechinGC-MSaroma
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