FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 153-155.doi: 10.7506/spkx1002-6630-201012035

• Analysis & Detection • Previous Articles     Next Articles

Changes in Aromatic Components in Raw Pu-erh Tea during Storage

ZHANG Wen-yan1，ZHU Chun-hua1， ZHOU Hong-jie2，GONG Jia-shun1,*   

  1. 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China；
    2. College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China)
  • Received:2009-09-29 Revised:2010-02-04 Online:2010-06-15 Published:2010-12-29
  • Contact: GONG Jia-shun1,* E-mail:gong199@163.com

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Abstract:

Significant changes were observed in the aromatic components in raw Pu-erh tea stored for between 3 and 8 months at (25 ±1) ℃. However, Pu-erh tea samples stored for 3 and 8 months at (35 ±1) ℃ exhibited similar kind and contents of aromatic components, with significant changes when compared to pre-storage samples. Totally 15 new aromatic compounds were found in both raw Pu-erh tea samples stored for 8 months at (25 ±1) or (35 ±1) ℃, in which β-ionone epoxide, jasmine ketone, dioctyl phthalate, phenol derivatives were the predominant compounds. In conclusion, both storage temperature and period contributed greatly to changes in the aromatic components in raw Pu-erh tea and 8-month storage significantly improved the aroma of raw Pu-erh tea.

Key words: raw Pu-erh tea, storage, aroma

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