控温渥堆对黑毛茶香气品质的影响

doi:10.13305/j.cnki.jts.20220830.001

Abstract

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

CLC Number:

S571.1

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.

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

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