食品科学
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谢吉林，张 偎*，陈孝权，赵亚华，朱 希
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云南省企业技术中心创新能力建设项目（2009D1037）
XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi
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摘要：
使用顶空固相微萃取-气相色谱-质谱联用法分别对贮藏1～9 a陈的普洱熟茶7572进行香气分析，得出不同陈化年份的普洱熟茶各香气成分的相对含量数据，并找出其变化规律。之后对不同陈化年份的熟茶进行香气的感官审评，得出关键香味感官的变化趋势，结合香气成分相对含量的变化规律，最终推测出茶叶中的香气内含物质变化对关键香味变化的影响。
关键词: 顶空-固相微萃取, 气相色谱-质谱联用法, 普洱熟茶, 贮藏, 香气成分
Abstract:
The aroma constituents of ripe Pu’er tea 7572 stored for 1 to 9 years were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The relative contents of aroma constituents in the nine Pu’er tea samples were quantified and analyzed for their changes over the 9-year storage period. Moreover, changes in key aroma characteristics of Pu’er tea with storage time were analyzed by sensory evaluation. Based on the above investigations, we deduced the contribution of changes in aroma components to changes in key aroma characteristics of ripe Pu’er tea.
Key words: headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS); , ripe Pu’er tea, storage, aroma constituents
中图分类号:
S379
谢吉林，张 偎*，陈孝权，赵亚华，朱 希. 普洱熟茶贮藏过程中香气变化分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201510031.
XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi. Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510031.
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