Effect of Aroma-improving Processing on Aroma Characteristics of Black Tea Based on Electronic Nose Analysis

To analysis the distinctive aroma components and obtain the best aroma-improving processing,electronic nose technique and sensory evaluation were performed among black teas whose aroma-improving technology were 80℃ 4 h、90℃ 1 h+80℃ 1 h、100℃ 1 h+90℃ 1 h and 110℃ 1 h+100℃ 1 h,respectively. The results showed that the sensors W1S,W2S,W1W and W2W played significant role in the discrimination of aroma in different aroma-improving processing of black teas,which meant that the differential aroma components were methane,ethanol and some aromatic compounds,as well as sulfide and terpenes,organic sulfides and nitrogen oxides. Moreover,the sensory evaluation showed that the black tea quality was best whose aroma-improving process was 90℃ 1 h+80℃ 1 h.