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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (1): 45-54.doi: 10.13305/j.cnki.jts.2014.01.006

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Analysis on Characteristic Flavor Components of Aged Pu-erh Tea

CHEN Meichun, CHEN Zheng, SHI Huai, LIU Bo*, PAN Zhizhen, ZHU Yujing   

  1. Agricultural Bioresources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
  • Received:2013-06-25 Revised:2013-08-18 Published:2019-09-03

Abstract: Volatile compounds of aged Pu-erh tea were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Alkanes were the most abundant volatile components in aged Pu-erh tea, however, it contributes scarcely to the aroma of tea. Aromatic hydrocarbons and their derivatives and terpenes were two major aromatic groups characterized, then the esters and their derivatives. Aromatic hydrocarbons and their derivatives are mainly consisted of 1,1'-Biphenyl, 2,2',5,5'-tetramethyl- and Naphthalene, 1,2,3-trimethyl- 4-propenyl-, (E)-, terpene compound are mainly consisted of α-cedrene and longifolene, and the relative content of α-cedrene was selected as the index for analyzing aged Pu-erh tea. The content of the key constituents of age-aroma, 1,2,3-Trimethoxybenzene was increased with the raise of temperature, and the highest relative abundance of 1,2,3-Trimethoxybenzene is about 1.73%. The contents of polyphenols, total flavonoids, total soluble saccharide and free amino acid were 50.87, 11.7, 5.09 and 1.69 mg·g-1, respectively, which were measured by colorimetric method.

Key words: Pu-erh tea, flavor compounds, SPME, GC-MS

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