Abstract
AbstractExamination of steam distillates from tea leaves showed that the amount of KMnO4‐ oxidizable constituents decreased during the fermentation process. Methanol was present in the distillate and its content was greatly increased by steam distillation from acid or alkaline solution. The methanol present is attributed to hydrolysis of pectin in the leaf by the acid or alkali, or by enzymes in the leaf in neutral distillations. The amount of methanol is present in the distillate in amounts far in excess of those of the substances responsible for the tea aroma.
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