Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process

doi:10.7506/spkx1002-6630-200910060

Abstract

Abstract:

Objective: To reveal the origin of aroma substances in ripe Pu-erh tea and provide guidance for the production of ripe Pu-erh tea by exploring the changes in aroma components during post-fermentation process. Methods: Simultaneous distillation-solvent extraction was applied to extract aroma compounds from Pu-erh tea samples at different post-fermentation stages, and the aroma compounds were analyzed by GC-MS. Besides, these Pu-erh tea samples were subjected to sensory evaluation. Results: 65 kinds of aroma components were totally identified in Pu-erh tea samples at different post-fermentation stages, including 11 hydrocarbon kinds, 10 alcohol kinds, 13 aldehyde kinds, 10 ketone kinds, 6 acid kinds, 6 ester kinds, and 9 other compound kinds. The main aroma components of sunshine withering tea were linalool, 4-phenyl-pyridine, phytol, 3,7 dimethyl-1,6- octadiene-3-alcohol, n-palmitic acid, and 4-methyl-2-propyl-1-pentanol, and those of ripe Pu-erh tea were npalmitic acid, dihydro-kiwi lactone, dihydro lactone anemones, diethyl-2-13 methyl alcohol, and trans-keto-β-malaysia. The relative contents of ketones, aldehydes, acids, and esters increased, but those of alcohols and other compounds decreased over the post-fermentation process. Both type and quantity of methylated substances presented rising trend with the post-fermentation extending. The sensory evaluation indicated that the change from clean aroma to stale flavor occurred in the process from sunshine withering tea to ripe Pu-erh tea.

Key words: Pu-erh tea, post-fermentation, aroma components, simultaneous distillation-solvent extraction

CLC Number:

TS207.3

LU Cai-you1,2，SHAN Zhi-guo3，LIU Qin-jin1,*. Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process[J]. FOOD SCIENCE, 2009, 30(10 ): 252-256.

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Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process

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