Analysis on the Aroma Components in Wuyi Rock Tea with Baking of Electric and Charcoal and Conventional Baking Tieguanyin Oolong Tea

Purpose Our aim was to determine the different processing types of Oolong tea aroma characteristic and the innovation of Oolong tea baking process, the guide of Oolong tea production has a certain reference value.

Method Simultaneous distillation and extraction (SDE) and gas chromatography mass spectrometry (GC-MS) were used to test the aroma in three kinds of Oolong tea, including Wuyi rock tea (Shuixian) baked by electricity or charcoal fire and conventionally backed Tieguanyin Oolong tea.

Results Three kinds of Oolong tea all had 10 categories of aroma, including hydrocarbons, alcohols, esters, aldehydes, ketones, lactones, acids, phenols, mixed oxygen and pyrrole and their oxidation products compounds and there were no differences of the aroma compositions among three kinds of Oolong tea. However, in the alcohol, pyrrole and their oxidation products such the main content of aroma components, Wuyi rock tea baked by electricity or charcoal fire was different Tieguanyin Oolong tea. The alcohol contents in the three kinds of Oolong tea were 37.202%, 37.495% and 44.430%, respectively. The contents of pyrrole and their oxidation products were 12.570%, 15.791% and 23.912%, respectively.

Conclusion The content of the main aroma components in Wuyi rock tea baked by electric is richer than charcoal and that in Tieguanyin is the most abundant.