关键词: 普洱茶, 有益菌, 固态发酵, 香气成分

Abstract: The effects of different beneficial microorganism treatments on the aroma components of Pu-erh tea were investigated, the simultaneous distillation and extraction method(SDE) and gas chromatography-mass spectrometry (GC-MS) were used to determine the volatiles in Pu-erh tea. The Pu-erh tea, having been inoculated with several types of beneficial microorganism authorized by the patent (such as Trichoderma viride Pers.ex Fr., Aspergillus niger van Tieghem, Rhizopus arrhizus Fischer, Saccharomyces cerevisiae）Trichoderma viride Pers.ex Fr., Aspergillus niger van Tieghem, Rhizopus arrhizus Fischer, Saccharomyces cerevisiae), was processed under solid state fermentation (SSF). Results shows that, 13 compounds, 53.66% of aroma contents sample were separated and identified from the Pu-erh tea fermented under beneficial fungus of Trichoderma viride Pers.ex Fr. Sample of which the highest contents were terpene-ol compounds and their derivatives. As for the Pu-erh tea fermented by Aspergillus niger van Tieghem fungi, 18 compounds representing 74.77% of aroma contents were separated and identified. In the Pu-erh tea fermented by Rhizopus arrhizus Fischer fungi, 19 compounds representing 54.19% of aroma contents were separated and identified. In the Pu-erh tea fermented by saccharomyces yeast, 19 compounds representing 59.15% of aroma contents were separated and identified. In the Pu-erh tea fermented by Aspergillus niger van Tieghem fungi and Rhizopus arrhizus Fischer fungi, the contents of Methoxy-benzene and its derivatives come out to be highest that 31.24%, 24.04%. In the solid-state fermentation by beneficial fungus of Saccharomyces cerevisiae fungi, the contents of terpene-ol and Methoxy-benzene and its derivatives are higher, up to be 21.89%, 24.07% respectively. Sensory evaluation indicated that the taste of Pu-erh tea sample fermented by Trichoderma viride Pers.ex Fr. was mellow and sweet. Meanwhile, the aroma possesses the fragment of flower and wood. The taste of Pu-erh tea fermented by Aspergillus niger van Tieghem fungi is mellow and the aroma with the fragment of flower and fruits. The taste of Pu-erh tea fermented by Rhizopus arrhizus Fischer fungi, is mellow and smooth, and possesses the strong old fragment. The taste of Pu-erh tea fermented by Saccharomyces cerevisiae fungi, is mellow, sweet and smooth, with quite strong old fragment.

Key words: Pu-erh tea, beneficial microorganisms, solid state fermentation, aroma composition