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Related Experiment Video

Updated: Jun 8, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Published on: May 26, 2023

Changes in volatile compounds upon aging and drying in oolong tea production.

Ping-Chung Kuo¹, Yan-Yu Lai, Ying-Jie Chen

¹Department of Biotechnology, National Formosa University, Yunlin, Taiwan.

Journal of the Science of Food and Agriculture

|October 15, 2010

Summary

Aging fresh oolong tea into old oolong tea significantly alters its volatile compounds. Key nitrogen-containing compounds like N-ethylsuccinimide are characteristic of old oolong tea aroma.

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Area of Science:

Food Chemistry
Analytical Chemistry

Background:

Old oolong tea results from long-term storage and periodic drying of fresh oolong tea.
Distinct differences in aroma between fresh and old oolong teas suggest chemical alterations in volatile compounds.

Purpose of the Study:

To compare the volatile compound profiles of fresh and old oolong teas.
To identify key compounds responsible for the characteristic aroma of old oolong tea.

Main Methods:

Gas chromatography-mass spectrometry (GC-MS) analysis of volatile compounds.
Comparative analysis of chemical profiles between fresh and aged tea samples.

Main Results:

Significant differences in volatile compounds were observed between fresh and old oolong teas.
Decomposition of long-chain alcohols/acids and generation of short-chain acids, amides, and nitrogen-containing compounds occurred during aging.
A consistent volatile compound pattern was identified across different old oolong tea preparations.

Conclusions:

Characteristic nitrogen-containing aroma compounds, such as N-ethylsuccinimide, 2-acetylpyrrole, 2-formylpyrrole, and 3-pyridinol, were identified in old oolong teas.
These compounds are potential markers for specific types of old oolong tea.