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

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.

[1]	CHEN Hui, YANG Liling, CHEN Jinhua, HUANG Jian'an, GONG Yushun, LI Shi. Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea [J]. Journal of Tea Science, 2022, 42(5): 717-730.
[2]	BIAN Xianbing, WU Min, JIA Jiangming, DONG Chunwang, ZHANG Chen'an, ZHAO Runmao, CHEN Jianneng, WANG Jinshuang. Development of Amplitude Adjustable Imitation Manual Rocking Green Device for Oolong Tea and Research of Process Parameters [J]. Journal of Tea Science, 2022, 42(3): 409-422.
[3]	CHEN Dequan, ZHU Yan, ZOU Chun, YIN Junfeng, CHEN Jianxin, XU Yongquan. Research Progress of Tea Beer [J]. Journal of Tea Science, 2022, 42(2): 169-178.
[4]	YANG Gaozhong, PENG Qunhua, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Effects of Anaerobic Treatment on Amino Acid Composition and Biological Activities of Different Type Teas [J]. Journal of Tea Science, 2022, 42(2): 222-232.
[5]	LIU Xia, LI Fang, SONG Qinfei, NIU Suzhen, LYU Litang. Analysis of Gene Expression Related to Anthocyanin Regulation of ‘P113' Purple Strain of Camellia tachangensis F. C. Zhang in Different Seasons [J]. Journal of Tea Science, 2021, 41(6): 789-801.
[6]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[7]	YIN Yuxin, CHEN Yuqiong, JIAO Yuanfang, HAO Juan, YU Zhi, NI Dejiang. Effects of Raw Materials from Different Tea Cultivars on Green Brick Tea Quality [J]. Journal of Tea Science, 2021, 41(1): 48-57.
[8]	CHEN Lilin, ZHOU Hao, ZHAO Jie. Potential Climate-suitable Distribution of Ectropis Grisescens in China Based on the CLIMEX and ArcGIS Prediction [J]. Journal of Tea Science, 2020, 40(6): 817-829.
[9]	ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing. A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation [J]. Journal of Tea Science, 2020, 40(3): 386-396.
[10]	WU Xun, LIU Fei, CHEN Zhiwei, WANG Yuwan, CHEN Lin, TU Zheng, ZHOU Xiaofen, YANG Yunfei, YE Yang, TONG Huarong. Study on the Changes of Physical and Chemical Components during the Frying Process of Green Tea by Computer Vision [J]. Journal of Tea Science, 2020, 40(2): 194-204.
[11]	LI Chen, AI Zeyi, YU Zhi, CHEN Yuqiong, NI Dejiang. Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing [J]. Journal of Tea Science, 2019, 39(6): 705-714.
[12]	JIANG Jiandong, ZHOU Qian, PAN Bosong, ZHAO Zhangfeng, ZHONG Jiang, QIAO Xin, ZHANG Xian. Research and System Design of Tea Processing Remote Cloud Monitoring and Traceability [J]. Journal of Tea Science, 2019, 39(6): 742-752.
[13]	GUO Li, LYU Haipeng, CHEN Mingjie, ZHANG Yue, BA Yichen, GUO Yaling, LIN Zhi. Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province [J]. Journal of Tea Science, 2019, 39(5): 611-618.
[14]	CHENG Dongmei, ZHANG Li, WEI Hongfei, JIANG Xinfeng, ZHOU Saixia, ZHANG Zhiyong, PENG Yansong. Different Photosynthetic Responses of Camellia sinensis to Lushan Altitude Gradient [J]. Journal of Tea Science, 2019, 39(4): 447-454.
[15]	WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang. Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing [J]. Journal of Tea Science, 2019, 39(4): 455-463.

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

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10