Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process

Table 1

Some prominent compounds present in tea aroma [37, 38, 40].

	Compound	Aroma type	Biosynthetic pathway
(1)	(Z)-3-Hexenol	Green	Lipids
(2)	Hexanal	Grassy, green	Lipid
(3)	(Z)-4-Heptanal	Hay-like	Lipid
(4)	(E)-2-Hexenal	Green	Lipid
(5)	Hexanoic acid	Sweaty, green	Lipid
(6)	β-Ionone	Woody, violet	Carotenoids
(7)	α-Ionone	Woody hay-like	Carotenoids
(8)	Geranylacetone	Floral, hay-like	Carotenoids
(9)	cis-Jasmone	Floral, jasmin-like	Lipids
(10)	Methyljasmonate	Floral	Lipids
(11)	(E)-Geraniol	Rose-like	Glycosides
(12)	Linalool	Floral	Carotenoids, glycosides
(13)	Linalool oxide I II III IV	Earthy, floral	Glycosides
(14)	Methyl salicylate	Mint	Glycosides
(15)	β-Damascenone	Fruity, apple-like	Carotenoids, glycosides
(16)	Benzyl alcohol	Burning taste, faint aromatic	Glycosides
(17)	2-Phenyl ethanol	Honey-like	Glycosides
(18)	4-Hydroxy-2,5-dimethyl-3(2H)-furanone	Caramel-like	Glycosides
(19)	2-Ethyl-3,5-dimethylpyrazine	Nutty	Maillard reaction
(20)	5-Ethyl-2,3-dimethylpyrazine	Nutty	Maillard reaction
(21)	2-Acetyl-2-thiazoline	Popcorn-like	Maillard reaction
(22)	Phenyl-acetaldehyde	Honey-like	Maillard reaction