Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process

J Agric Food Chem. 2005 Nov 2;53(22):8688-93. doi: 10.1021/jf058059i.


The major volatile constituents of lapsang souchong, smoked lapsang souchong, and smoked souchong, a group of special black teas in China, were analyzed with GC and GC-MS analyses. Forty-nine constituents were identified. Longifolene and alpha-terpineol were the most abundant compounds in the aroma. Due to its special production process, the compounds longifolene, longicyclene, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, etc., were identified only in this kind of black tea. The aroma constituents of tea origin decreased during the smoking process, whereas the pine terpenoids and the thermal pyrolysis products of the pine wood increased markedly. The pine material for smoking was also analyzed for the volatile constituents showing apparent selectivity of the tea leaves to absorb. There were apparent differences among the tea samples in the contents of aroma constituents. The characteristics of the aroma of the teas are discussed with their processes and the features of sensory qualities.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Camellia sinensis / chemistry*
  • China
  • Chromatography, Gas
  • Food Handling / methods*
  • Gas Chromatography-Mass Spectrometry
  • Odorants / analysis*
  • Pinus
  • Plant Leaves / chemistry*
  • Smoke*
  • Taste*
  • Volatilization
  • Wood


  • Smoke