Analysis and classification of the flavor components of the post-heated fermented tea.

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The Kuro-cha is a post-heated fermented tea. Samples used for this investigation were collected from the districts of Yunnan province, Hubei province, Hunan province and Guengxi zhuangzu zizhiqu in China. Contents of polyphenol, caffeine, catechin, amino acids, saccharides and others in the tea extract were analyzed by means of HPLC and a solid phase micro extraction (SPME). Cathechin contents were shown to be comparatively small in Kuro-cha (-)-Gallocatechin-3-gallate and (-)-catechin-3-gallate were found in compressed tea (緊圧茶), but it was shown that (-)-gallocatechin-3-gallate and (-)-catechin-3-gallate were produced in the process of heat treatment. Terpene alcohol contents were showed to be larger than in loose tea(散茶). As for the fragrance ingredient, 100-200 fragrance ingredients were shown. Many components are not included in indol green tea very much, and there are many ingredients generated by the oxidation, and hexanoic acid or linalool oxide is included in dark brown. A lot of hexanoic acid, 6, 10-dimethyl-5, 9-undecadien-2-one, dihydroactinidiolide was included in compressed tea. The loose tea was α-terpineol, linalool oxide, benzyl alcohol, methylsalicylate. A flavor component of alcohol was included more than compressed tea.The cultivated teas in Thiland region also belonged to Camellia sinensis var.assamica. However, the native cultivars of Thailand will be associated with morphologically close taxa. In this study, we demonstrated thar member of Camellia taliensis.