Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas

Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made investigate biosynthesis and gene expressions during making processes, it remains unclear whether the endogenous volatile postharvest processing contributes quality of tea. To critically evaluate this question, we used same batch fresh leaves produced three different types with degrees fermentation (green tea, oolong black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified gas chromatography-flame ionization detector combined response factor correction for quantitative measurement. Compared leaves, profiles teas dramatically altered, significant loss majority simultaneous gain non-endogenous volatiles. By calculation odor-activity values, potential characteristics each type identified. Our data suggest that synthesis did not contribute