抄録
Most alcohol in the essentil oil of black tea was quantitatively oxidized to acid through aldehyde with K2Cr2O7. The estimation process of volatile alcohol (VAL) was as follows: The distillate of black tea was divided in half. One of the distillate was mixed with K2Cr2O7 and conc. HCl and retained at 30°C., and after 24 hours, KI was added and the isolated iodine was determined with Na2S2O3. The difference between this value and the blank test, which was obtained by the same procedure to water, was estimated (A cc, expressed by N/100 K2Cr2O7). On the other hand, the carbonyl compound in the remaining distillate was determined with the already reported method (B cc, expressed by N/100 I). And the difference between A and B was proportionated to the quantity of VAL.
The quantity of VAL in several black teas was estimated by this method but the correlation between the good aroma and VAL content could not be made clear.
