| 不同发酵程度普洱茶香气成分的比较分析 |
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| 引用本文： | 任洪涛,周斌,夏凯国,张劲松,秦太峰,周红杰. 不同发酵程度普洱茶香气成分的比较分析[J]. 食品研究与开发, 2011, 32(11): 23-26 |
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| 作者姓名： | 任洪涛 周斌 夏凯国 张劲松 秦太峰 周红杰 |
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| 作者单位： | 1. 云南省香料研究开发中心,云南昆明,650051
2. 云南农业大学普洱茶学院,云南昆明,650201 |
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| 基金项目： | 国家科技支撑计划项目(2007BAD58B00) |
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| 摘 要： | 采用同时蒸馏萃取法(SDE)富集普洱茶香气物质并用GC-MS分析香气成分.探讨不同发酵程度普洱茶主要香气成分的变化情况.研究表明,不同发酵程度的普洱茶香气品质存在很大差异,良好的加工工艺是普洱茶特殊香气品质形成的关键.所以可以通过普洱茶主要香气成分的变化情况,来控制普洱茶发酵程度,从而实现普洱茶的规范化加工.
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| 关 键 词： | 普洱茶 香气成分 发酵程度 同时蒸馏萃取 |
Compare Analysis of Fermentation Degree on the Aromatic Components of Pu-Erh Tea |
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| REN Hong-tao,ZHOU Bin,XIA Kai-guo,ZHANG Jin-song,QIN Tai-feng,ZHOU Hong-jie. Compare Analysis of Fermentation Degree on the Aromatic Components of Pu-Erh Tea[J]. Food Research and Developent, 2011, 32(11): 23-26 |
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| Authors: | REN Hong-tao ZHOU Bin XIA Kai-guo ZHANG Jin-song QIN Tai-feng ZHOU Hong-jie |
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| Affiliation: | REN Hong-tao1,ZHOU Bin1,XIA Kai-guo1,ZHANG Jin-song1,QIN Tai-feng1,ZHOU Hong-jie2,(1.Yunnan Flavor & Fragrance Research & Development Center,Kunming 650051,Yunnan,China,2.College of Pu-Er Tea,Yunnan Agricultural University,Kunming 650201,China) |
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| Abstract: | The change of aromatic components in Pu-Erh tea of different fermentation degree were determined by SDE/GC-MS.Studies have shown that different degrees of fermentation there is a big difference in the aroma of Pu-Erh tea,good processing technology is very important to the quality formation of special aroma in Pu-Erh tea.So the fermentation degree can be controlled by the change of aromatic components in Pu-Erh tea,and realize the standardization processing of the Pu-Erh tea. |
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| Keywords: | Pu-Erh tea aromatic components fermentation degree SDE |
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