%A CHEN Hui, YANG Liling, CHEN Jinhua, HUANG Jian'an, GONG Yushun, LI Shi %T Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea %0 Journal Article %D 2022 %J Journal of Tea Science %R 10.13305/j.cnki.jts.20220830.001 %P 717-730 %V 42 %N 5 %U {https://www.tea-science.com/CN/abstract/article_2377.shtml} %8 2022-10-15 %X 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.