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