Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang)

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  • WANG Xiujuan
    Faculty of Life Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
  • WANG Dongmei
    School of Pharmaceutical Sciences, Sun Yat-sen University
  • LI Jiaxian
    School of Life Science, Sun Yat-sen University
  • YE Chuangxing
    Tea Research Institute, Guangdong Academy of Agricultural Sciences
  • KUBOTA Kikue
    Faculty of Life Sciences, Graduate School of Humanities and Sciences, Ochanomizu University

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  • Aroma Characteristics of Cocoa Tea (<i>Camellia ptilophylla</i>Chang)

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Abstract

Three types of Cocoa tea, green, oolong, and black, were prepared from fresh young leaves of Camellia ptilophylla. Their aroma characteristics were compared by a sensory evaluation with corresponding traditional tea samples made from C. sinensis. The aroma profile of Cocoa green tea was quite different from that of traditional green tea, but fermented Cocoa oolong tea and black tea showed aroma profiles similar to those of traditional oolong tea and black tea. Cocoa green tea contained vanillin as the most abundant aroma constituent. Almost the same aroma compounds of jasmine lactone, indole and monoterpene alcohols, which are known as important aroma constituents in commercial oolong tea and black tea, were identified as the main aroma compounds in the fermented Cocoa tea types. The composition of these aroma compounds well explained the aroma profile of each Cocoa tea. The monoterpene alcohols seemed to be released during fermented tea manufacture, because seventeen glycosides consisting of the aglycons of terpene alcohols were identified in Cocoa tea leaves, and hydrolytic activity of crude enzymes in the p-nitrophenol glycoside substrate was also detected.

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