Effect of the withering process on volatile compound formation during black tea manufacture

The amount and composition of volatile compounds in the volatile oils were compared between non‐withered tea and withered tea. Important differences in the aroma constituents were found in the amounts of E‐2‐hexenal, Z‐3‐hexanol ester, linalool and its oxides, and methylsalcylate. In withered teas, the amounts of Z‐3‐hexenol ester, linalool and its oxides, and methylsalcylate were much greater than in non‐withered tea, but the E‐2‐hexenal content was higher in non‐withered tea. From the results it was thought that the withering process has an important role in the formation of volatile compounds in tea shoots during black tea fermentation.