• Login
  • Register
  • Search

Study on aroma variation of Armeniaca mume Sieb. f. viridicalyx (Makino)T. Y. Chen in diff erent fl owering stages and its suitability for scenting black tea

Junjun Chen


Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) was used to study
the aroma components of Calycium calycium at diff erent fl owering stages, and its tea suitability was analyzed. The results showed that the
main aroma components were eugenol, benzaldehyde and phenylmethyl acetate, and the almond fl avoured benzoic acid had the highest
content. The diff erent fl owering stages and the diff erent amount of fl owers were studied and the suitability of the fl ower tea was analyzed by
sensory evaluation. The results showed that the aroma was similar from bud stage to blooming stage, indicating that there was little change
in aroma types during fl owering. The aroma and fl avor scores of fl ower scenting at bud stage and fi nal fl owering stage were lower than
those at blooming stage, and the score of aroma and taste of fl owers at 50/100kg was higher than 33/100kg. In the production of scented tea,
50/100kg matching amount of blooming fl owers is appropriate.


Chlorosepalum; Flower tea; Aroma

Full Text:


Included Database


[1] Changmo Ni. Review on scenting process of Jasmine tea [J]. Fujian Tea,2023,45(06):18-20.

[2] Qiuping Ye,Wen Yu,Shizhong Zheng etal. Correlation analysis of changes of water content and aroma quality during scenting of Jasmine tea [J]. Food

Science,202,43(24):266-272. (in Chinese)

[3] Donglian Zhang,Bo Nian,Zhiwei Wang etal. Effects of different processing techniques on quality of Michelia sinensis [J]. Tea Processing in

China,2019(01):31-36. (in Chinese)

[4] Weiwei Chen. The scenting process of jasmine tea [J]. Modern Agricultural Science and Technology,2020(10):190+193. (in Chinese)

[5] Jianxin Zhu,Fujian Cheng,Jiangfan Yang. Research progress on infl uencing factors of jasmine tea aroma [J]. China Tea, 201,43(01):40-43. (in Chinese)

DOI: http://dx.doi.org/10.18686/modern-management-forum.v7i10.10636