NOTE Agric. Biol. Chem., 42 (11), 21572159, 1978

The aroma concentrates from the three teas were prepared by steam distillation as described in a previous paper.') The yield of the aroma concentrates from "Keemun" te Comparison of the Flavors of Chinese a was about twice as much as that from "Keemun" Black Tea and Ceylon Ceylon tea. Black Tea Each aroma concentrate was analyzed by combined gas chromatography-mass spectrometry, using polar and apolar columns. Analytical parameters are shown Hiroko AISAKA, Mitsuko KOSUGE in Figs. 1 and 2. Compounds were identified by com and Tei YAMANISHI parison of their mass spectra and GC retention times with those of authentic compounds or with our previous Laboratory of Food Chemistry, Ochanomizu data on the aroma constituents of teas'`" and some University, Tokyo other references.6,9) Received May 18, 1978 The aroma pattern was compared by the area of in- dividual peak expressed as percentage of the total area of all peaks (Table I). "Keemun" black tea is one of the Chinese black tea The most remarkable difference between "Keemun" of the highest quality and is known for its characteristic tea and "Ceylon" tea (both "Uva" and "Dimbula") strong heavy flavor possessing a rosy aroma. was in the amount of geraniol (rose-type odor), geranic This investigation was carried out to clarify the acid, benzylalcohol, 2-phenylethanol (rose honey like aroma characteristics of "Keemun" tea by comparison odor), linalool and linalool oxides. The former four with Ceylon "Uva" tea of flavory season and compounds were much more in "Keemun" tea than in "Dimbula" tea of non "Ceylon" tea -flavory season . , while the sum of linalool and its oxides "Keemun" tea , "Uva" tea and "Dimbula" tea were were much less in "Keemun" tea. These facts seem kindly given by China National Native Product & to explain the aroma characteristics of "Keemun" tea Animal By-Products Import & Export Corporation which has a rosy heavy flavor. Shanghai Tea Blanch, Grenanore Estates Haputale It is noteworthy that the aroma pattern of "Keemun" Sri-Lanka and Tea Research Institute of Sri-Lanka, re tea was very similar to that of Japanese black tea (var. spectively. Benihomare) reported in our previous paper.2)

FIG. 1. Gas Chromatograms of the Aroma Concentrates from Keemun, Uva and Dimbula Teas.

Gas chromatograph: Hitachi Model K-53 Mass spectrometer: Hitachi Model RMU-4

Ionizing energy 70 eV; Ion source temp. 200°C; Separator temp. 200•Ž

Column: 3% SP-1000 on Chromosorb W (AW-DMCS) 60/80 mesh 4 mm(id) x 3 m glass column:

Column temp. 70•Ž 2•Ž/min•¨190•Ž

Carrier gas: Helium 30 ml/min.

Detector: TIC. 2158 H. AISAKA, M. KOSUGE and T. YAMANISHI

FIG. 2. Gas Chromatograms of the Aroma Concentrates from Keemun, Uva and Dimbula Teas. Column : 25% Silicone SE-30 on Shimalite W 60/80 mesh 3 nun(id) x 3 m stainless steel. The other conditions are same as Fig. 1.

TABLE I. COMPARISON OF THE AROMA CONCENTRATESFROM KEEMUN, UVA AND DIMBULA TEAS

Shoulder number1,7,8,9) Reference numbers. Comparison of the Flavors of Chinese "Keemun" Black Tea and Ceylon Black Tea 2159

REFERENCES 5) T. Yamanishi, Y. Kita, K. Watanabe and Y. Nakatani, Agric. Biol. Chem., 36, 1153 (1972). 1) T. Yamanishi, T. Kiribuchi, Y. Mikumo, H. Sato, 6) T. Yamanishi, M. Kawatsu, T. Yokoyama and Y. A. Ohmura, A. Mine and T. Kurata, Agric. Biol. Nakatani, ibid., 37, 1075 (1973). Chem., 29, 300 (1965). 7) T. T. Nguyen and T. Yamanishi, ibid., 39, 1263 2) T. Yamanishi, A. Kobayashi, H. Nakamura, A. (1975). Uchida, S. Mori, K. Ohsawa and S. Sasakura, 8) H. A. Bondarovich, A. S. Giammarino, J. A. ibid., 32, 379 (1968). Renner, F. W. Shephard, A. J. Shingler and M. A. 3) T. Yamanishi, M. Nose and Y. Nakatani, ibid., Gianturco, J. Agric. Food Chem., 15, 36 (1967). 34, 599 (1970). 9) W. Renold, R. Naf-Muller, U. Keller, B. Willhalm 4) S. Sato, S. Sasakura, A. Kobayashi, Y. Nakatani and G. Ohloff, Hely. Chim. Acta, 57,130 (1974). and T. Yamanishi, ibid., 34, 1355 (1970).