Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling

Abstract

Abstract Biochemical correlations between volatile flavour constituents (VFC) of CTC bluck teas manufactured from fine and coarse plucking of Assam tea and orthodox teas fiom three different altitudes were carried out by GC‐MS. In general, fine plucking produced more monoterpenoids and less nonterpenoids than coarse plucking. The volatile flavour compounds were similar in all types of tea except that geranoic acid was detected in Darjeeling teas. The different ecosystems of Assam and Darjeeling have been found to have a pronounced impact upon aroma concentration. However, major diferences between the volatiles of teas from the different altitudes at Darjeeliny appear to be not so significant.