Studies on the Enrichment of Black Tea Aroma

For the purpose of improving the black tea aroma, the chemical change of the essential oil of tea leaf in the black tea manufacture has been studied.The quantity of essential oil considerably increased in the withering and didd not much decrease in the fermentation and the drying.The quantity of acid and ester increased in the rolling but decreased in the drying.The quantity of volatile carbonyl compounds markedly increased and did not much decrease in the drying, and when the essential oil was treated with NaHSO3, the black tea aroma was lost.It was, therefore, supposed that the volatile carbonyl compounds were closely related to the black tea aroma.