超高压处理对普洱生茶香味成分的影响研究

doi:10.13305/j.cnki.jts.2008.04.004

Abstract

Abstract: The volatile compounds of ultra high pressure (UHP) (400 MPa, 25℃, 20 min) treated Pu’er tea were isolated by solid-phase microextraction and analyzed by capillary gas chromatography-mass spectrometry (GC-MS). The relative contents of constitutes were determined by area normalizing method. The results showed that the mass fraction of main aromatic compounds was increased obviously after UHP treatment. The mass fraction in the contents of β-Ionone, guaiacol, cedrol, geranyl acetone, 2,6-dimethoxyphenol, linalool oxide, 2,3-dimethoxytoluene and dihydroactinidiolide was increased 92.31%、80.77%、75.00%、73.08%、63.64%、54.92%、54.54% and 34.92% respectively, the geraniol (0.22%), cadinol (0.15%) and damascenone (0.15%) were only found in UHP treated Pu’er tea in compared with the sample before UHP treatment. The organoleptic results demonstrated that UHP process can increase the stale taste and enhance the pure stale characteristic aroma of Pu’er tea obviously. The authors regarded that UHP treatment is a potential technique in Pu’er tea processing.

Key words: Pu'er tea, solid-phase microextraction, ultra high pressure treatment, flavor compounds, GC-MS

CLC Number:

ZHANG Jun-song, ZHANG Chang-ji, ZHENG Hong-yang, MAO Duo-bin, YANG Gong-min. Effect of Ultra high Pressure on the Aromatic Character of Pu’er Tea[J]. Journal of Tea Science, 2008, 28(4): 267-272.

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Effect of Ultra high Pressure on the Aromatic Character of Pu’er Tea

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