Effects of Different Leaf-yellowing and Midrib-yellowing Temperature on Aroma Constituents of Honghuadajinyuan

In order to improve the aroma quality of Honghuadajinyuan leaves after curing,effects of different leaf-yellowing and midrib-yellowing temperature on aroma constituents were studied using middle leaves.Results showed that contents of total carotenoid degradation products,cemdrenoid degradation products,phenylalanine degradation products and maillard reaction products of low (36℃) or middle (38℃) leaf-yellowing and low (44-46℃) or middle (46-48℃) midrib-yellowing temperature treatments were higher than high leaf-yellowing (40℃) and midrib-yellowing (48-50℃) temperature treatments.Contents of aroma products such as megastigmatrienones,cembratrien-diols,solanone,pyridine,2-amyl furan,benzil alcohol,phenylacetaldehyde,phenethyl alcohol and dibutyl phthalate were increased in different degrees under middle and low leaf-yellowing temperature conditions.Contents of aroma products such as β-ionone,dihydroactinidiolide,solanone,cembratrien-diols,2-methyltetrahydrofuran-3-one,2-amyl furan,2-pyridinecarboxaldehyde,nonyl aldehyde,indole,benzaldehyde were increased in different degrees under middle and low midrib-yellowing temperature conditions.Contents of aroma products such as β-damascenone,β-damascone were not affected by the leaf-yellowing temperature and midrib-yellowing temperature.