普洱茶加工过程中香气成分的变化规律研究

doi:10.13305/j.cnki.jts.2009.2.003

Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (2): 95-101.doi: 10.13305/j.cnki.jts.2009.2.003

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Study on the Change of Aroma Constituents During Pu-erh Tea Process

LU Hai-peng, ZHONG Qiu-sheng, WANG Li, LIN Zhi^*

Key Laboratory of Tea Chemical Engineering, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received:2008-07-18 Revised:2008-11-17 Online:2009-04-15 Published:2019-09-06

Abstract

Abstract: The change of aroma constituents in Pu-erh raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the alcohols and hydrocarbons decreased distinctively, however, the heterocyclic oxygen compounds and esters increased distinctively during the pile-fermentation process. 1,2,3-Trimethoxybenzene was the most abundant component among the heterocyclic oxygen compounds, and its content reached the highest when the pile-fermentation process finished, and some main aromatic components, and relative contents which were obvious differences in Pu-erh raw tea and Pu-erh tea were analyzed.

Key words: Pu-erh tea, aroma constituents, HS-SPME, change, process, pile-fermentation

CLC Number:

TS272.4

LU Hai-peng, ZHONG Qiu-sheng, WANG Li, LIN Zhi. Study on the Change of Aroma Constituents During Pu-erh Tea Process[J]. Journal of Tea Science, 2009, 29(2): 95-101.

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Study on the Change of Aroma Constituents During Pu-erh Tea Process

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