| Abstract: | Analysis by g.l.c. of ether–extractable steam volatile constituents of black tea from a high elevation tea estate in the Western Region (Dimbulla District) of Sri Lanka during seasonal flavour development, indicated the presence of trans-2-hexenal, n-butyraldehyde, cis-3-hexenol, 1-octen-3-ol linalool, methyl salicylate and geraniol as the main flavour constituents. Of these, trans-2-hexenal and linalool showed appreciable seasonal changes in black tea. Leaf quality and manufacturing practices, particularly withering and fermentation, influenced the production of these compounds during black tea manufacture. It is suggested that the relative concentration of these compounds may be partly responsible for the typical flavour quality of Sri Lanka black teas and these may be used as indices of flavour development. |
