Effect of Beta-Cypermethrin Treatment on Aroma of Tea Plant Fresh Leaves

The aroma detection PDMS-GC-MS was employed to investigate the effect of beta-cypermethrin treatment on Rougui and Shuishan of Oolong tea fresh leaves.The results showed that total quantity of aroma was decreased and kinds of aroma were reduced in fresh leaves.Total aroma quantity of Rougui and Huangdan fresh leaves were decreased by 30.67% and 52.92%,respectively.The total amount of Oolong tea characteristic aroma,α-farnesene and 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol,were decreased by 24.62% and 26.28%,respectively,and The total amount of aroma of Huangdan variety fresh leaves were decreased by 54.12% and 100%,respectively.The content of crude fibre of fresh leaves were also decreased.The thinner of tea plant fresh leaves,the more effect by the same concentration beta-cypermethrin.