# Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea
## 3 Results
### Analysis of Aroma Compounds
#### 3.3.1 Analysis of Aroma Compounds Identified by GC-MS
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**No** & **Compounds** & **RI** & **CAS** & **First Grade** & **Second Grade** & **Third Grade** & **Fourth Grade** \\ \hline
119 & a-Curvenence & 49.964 & 644-30-4 & 0.0 \(\pm\) 0.0 & 83.8 \(\pm\) 2.788 & 104.01 \(\pm\) 13.94 & 0.0 \(\pm\) 0.0 \\
120 & a-Puncture & 50.477 & 502-61-4 & 98.24 \(\pm\) 24.05 & 60.15 \(\pm\) 36.34 & 1911.82 \(\pm\) 302.69 & 1168.4 \(\pm\) 97.38 \\
121 & Nerchild & 51.588 & 7212-44-4 & 1822.72 \(\pm\) 24.68 & 866.35 \(\pm\) 500.82 & 1562.63 \(\pm\) 275.14 & 8393.53 \(\pm\) 148.67 \\
122 & Cadain-(101)-4-dione & 508.41 & 483-76-10 & 3200.38 \(\pm\) 29.17 & 239.22 \(\pm\) 22.27 & 883.81 \(\pm\) 17.55 & 742.53 \(\pm\) 18.95 \\
123 & a-Caloneme & 51.148 & 2139-99-1 & 257.26 \(\pm\) 17.25 & 299.82 \(\pm\) 8.3 & 952.2 \(\pm\) 3.1 & 1102.2 \(\pm\) 29.39 \\
124 & Cordel & 52.246 & 775-322 & 116.58 \(\pm\) 22.45 & 1369.37 \(\pm\) 37.24 & 849.46 \(\pm\) 4.1 & 1339.42 \(\pm\) 24.73 \\
125 & a-Coroneme & 52.480 & 21292-399-9 & 72.66 \(\pm\) 3.4 & 527.39 \(\pm\) 3.49 & 22.66 \(\pm\) 1.5 & 2881.65 \(\pm\) 6.65 \\
126 & Telephench & 52.578 & 19912-45-5 & 137.85 \(\pm\) 8.755 & 790.07 \(\pm\) 25.25 & 193.13 \(\pm\) 13.83 & 2836.24 \(\pm\) 39.41 \\
127 & Colonel & 52.769 & 21284-20 & 1388.76 \(\pm\) 7.14 & 890.95 \(\pm\) 10.28 & 323.13 \(\pm\) 148.88 & 2549.49 \(\pm\) 4.91 \\
128 & a-Calon & 52.947 & 481-34-5 & 228.39 \(\pm\) 25.99 & 157.53 \(\pm\) 4.06 & 521.8 \(\pm\) 3.94 & 998.25 \(\pm\) 25.39 \\
129 & Cadaine & 53.167 & 483-78-3 & 93.54 \(\pm\) 19.03 & 72.85 \(\pm\) 4.15 & 35.81 \(\pm\) 3.79 & 32.46 \(\pm\) 6.69 \\ Others & & & & & & & \\
130 & Dineurlyul sulfide & 2.882 & 75-18-3 & 728.39 \(\pm\) 20.78 & 640.38 \(\pm\) 11.81 & 402.48 \(\pm\) 7.27 & 3306.46 \(\pm\) 6.35 \\
131 & Dineurlyul disulfide & 5.899 & 624-92-9 & 13.86 \(\pm\) 3.02 & 144.08 \(\pm\) 1.0 & 1204.24 \(\pm\) 2.14 & 155.55 \(\pm\) 0.7 \\
132 & 3-Methylfuran & 3.304 & 3902-73 & 13.18 \(\pm\) 0.10 & 141.41 \(\pm\) 1.02 & 1313.33 \(\pm\) 3.34 & 794.59 \(\pm\) 3.39 \\
133 & 2-Hythfuran & 4.463 & 3206-16-6 & 56.45 \(\pm\) 14.54 & 168.18 \(\pm\) 10.44 & 130.39 \(\pm\) 6.25 & 202.47 \(\pm\) 41.37 \\
134 & Dineurlyul disulfide & 16.944 & 3508-08-6 & 25.99 \(\pm\) 0.4 & 527.27 \(\pm\) 0.4 & 36.96 \(\pm\) 3.43 & 402.09 \(\pm\) 5.03 \\
135 & c-30-2-Puncture & 20.156 & 2024-13-4 & 126.56 \(\pm\) 12.67 & 167.32 \(\pm\) 5.94 & 269.88 \(\pm\) 18.19 & 256.74 \(\pm\) 4.54 \\
136 & 2-Diemethyl-5-Dineurlyul & 24.86 & 106-27-9 & 99.94 \(\pm\) 7.25 & 137.54 \(\pm\) 5.94 & 115.15 \(\pm\) 10.48 & 704.14 \(\pm\) 9.58 \\
137 & S-Ethly-6-methyl-5-2-core & 32.82 & 52828-7-1 & 6918-8 & 65.33 \(\pm\) 7.74 & 555.42 \(\pm\) 42.92 & 410.86 \(\pm\) 30.66 \\
138 & Dadocaine & 36.77 & 112-40-3 & 658.11 \(\pm\) 23.76 & 694.94 \(\pm\) 3.24 & 665.95 \(\pm\) 6.22 & 6367.46 \(\pm\) 7.01 \\
139 & Tiddense & 43.199 & 429-36-5 & 76.51 \(\pm\) 8.71 & 71.18 \(\pm\) 2.07 & 75.94 \(\pm\) 6.1 & 83.15 \(\pm\) 0.67 \\
140 & Tiddense & 47.176 & 483-9-9-4 & 70.18 \(\pm\) 14.54 & 178.89 \(\pm\) 1.63 & 165.92 \(\pm\) 5.30 & 228.37 \(\pm\) 4.36 \\
141 & Tiddense-Dineurlyul & 50.085 & 218492-4 & 71.88 \(\pm\) 6.51 & 649.56 \(\pm\) 4.62 & 38.98 \(\pm\) 2.97 & 73.88 \(\pm\) 10.66 \\
142 & 2-4-Clav-butylphenol & 50.55 & 676-74 & 254.43 \(\pm\) 40.08 & 225.72 \(\pm\) 14.11 & 145.47 \(\pm\) 22.86 & 198.97 \(\pm\) 4.16 \\
143 & Kodidae club & 52.06 & 686-90-90 & 290.45 \(\pm\) 11.11 & 453.05 \(\pm\) 145.68 & 337.52 \(\pm\) 124.74 & 330.16 \(\pm\) 73.91 \\
144 & Dineurlyul phthalate & 56.96 & 8474-2 & 77.51 \(\pm\) 8.858 & 501.0 \(\pm\) 3.57 & 54.24 \(\pm\) 28.51 & 99.58 \(\pm\) 2.15 \\ \hline \end{tabular}
\end{table} 
Table 4: _Cont._The analysis of the total volatile components and the contents of each type of volatile component of different grades of shaken Hunan black tea were analyzed, and the results are depicted in Figure 3. The concentration of total volatile components exhibited a gradual decrease as the fresh leaf grade declined.