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Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (5): 717-730.doi: 10.13305/j.cnki.jts.20220830.001

• Research Paper • Previous Articles     Next Articles

Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea

CHEN Hui1,2, YANG Liling1,2, CHEN Jinhua2,3, HUANG Jian'an1,2,3, GONG Yushun1,2,3, LI Shi1,2,3,*   

  1. 1. Key Laboratory of Tea Science of Ministry of Education, Changsha 410128, China;
    2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
    3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
  • Received:2022-05-27 Revised:2022-06-24 Online:2022-10-15 Published:2022-10-28

Abstract: Sensory quality evaluation of the primary dark tea under traditional, 45℃, 50℃ controlled pile-fermentation was performed. Meanwhile, volatile components were compared and analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with principal component analysis (PCA) and partial least-squares discrimination analysis (PLS-DA). The results show that compared with traditional and 50℃-controlled pile-fermentation, the primary dark tea under 45℃-controlled pile-fermentation presented better aroma pleasure, purity and concentration. Furthermore, it appeared less impurity odor. A total of 24 key different volatile components were obtained from traditional and temperature-controlled pile-fermentation. The relative contents of α-cedrene, neophytadiene, olivetol, δ-cadinol, carvacrol, 2,6-di-tert-butyl-p-cresol, (Z)-7-hexadecenal, trans-β-ionone were significantly higher under the temperature-controlled pile-fermentation than those under traditional pile-fermentation. The research results could provide basis and reference for improving aroma quality of primary dark tea.

Key words: primary dark tea, volatile components, temperature-controlled pile-fermentation, GC-MS

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