| Pu-Erh tea(ripe tea) whose material is Yunnan big leaves species print, green tea, in a range of moisture, temperature and oxygen conditions and is formed by fermentation of the pile, have effects pleasant, mellow sweet characteristics. In this research in the actual production process by setting different water content(30%, 45%, 60%) for pile-fermentation, combined with analysis of embedded components and sensory quality of tea, research found that:1.Through on tea of non-volatile sex components for component analysis found, tea from Xia heap to fermentation end, water dip out real, and tea more phenol, and amino acids, and catechin pigment(including simple catechin pigment and ester type catechin pigment), and tea Flavin and tea red pigment, and yellow ketone class compounds of content is declined trend; coffee alkali of content is fluctuations changes; tea brown pigment and water-soluble polysaccharide of content constantly increased, General components in different moisture fermentation process in the of increased and reduced degree different.2.Fermentation finished in the of water dip out real, and tea more phenol, and catechin pigment(including simple catechin pigment and ester type catechin pigment), and yellow ketone of content level for S#>M#>L#(S# for 30% moisture fermentation group, and M# for 45% moisture fermentation group, and L# for 60% moisture fermentation group, with); and tea brown pigment and water-soluble polysaccharide of content level for S5#<M5#<L5#, in experiment in the dang moisture for 60% Shi, eventually products in the tea more phenol, and catechin pigment(including simple catechin pigment and ester type catechin pigment) The lowest water extracts, tea, cinnamon and water soluble polysaccharide content of the highest 30% content of these substances in water, on the other hand, 45% of moisture content between and 60% between water content. That 60% in favour of Pu-er ripe tea reservations mainly-producing substances.3.Through GC-MS analysis, in 16 a tea sample Communist identification out 101 species volatile sex aroma components, which pine oil alcohol, and GUI aldehyde, and acetic acid benzyl ester, and salicylic acid methyl ester,, to above 1% of content exists, they of representative flavor for spent fruit incense, and sweet fruit incense and drug incense, in 30%, and 45% and 60% moisture of tea in the are exists, constitute has tea of based flavor.4.Linalool oxide in S5# I, menthol, 4-terpene alcohols,(Z)-4-heptenal, 2-nonenal, TRANS-2-12-ENAL and dihydro-β-Ionone exists as a unique aroma, it is presented with Woody, crusted and dried sweet flavor. In 1-16 L5# alcohol, 2,4,6-three methyl cyclohexene carboxaldehyde, citronellal, citral, violet ketamine and gamma-12 within the ester exists as a unique aroma, its flavor is fat flavour and scent of lemon. M5# containing the odorant, its flavor for the mixed sweet flavor. From the content of volatile components and aroma characteristics inferred, three groups of the aroma of tea were significantly different, in flower and fruit aromas and sweet sweet on the basis of the flavor characteristics of S5# contain radix aucklandiae, crusted and dried fruit flavor, the flavor characteristics of L5# contain fat flavour and scent of lemon, and M5# with the above type, is a mixture of fragrances. In the industrialized production of tea during fermentation when the moisture content in 30% and sweet and floral, fruity aroma substance formation, when fermented water content increased to 60% and floral, orange flavour and aroma substances such as camphor wood formation, fermentation when the moisture content in 45%, showing these two kind of scent of aroma mix fragrances.5.After GC-MS analysis, tea in different moisture of Worcester heap process in the features sex volatile sex aroma material has: 1-ren alcohol, and anti-type-2-ren en-1-alcohol, and methyl g en ketone, and Jasmine ketone, and Alpha-violet ketone, and yellow Zhang pigment, and ren aldehyde, and GUI aldehyde, and nutmeg aldehyde, and 4-terpene products alcohol, and Fong Zhang alcohol oxide I, and 2-methyl oxygen base-4-methyl phenol, and different yellow camphor, and Laurel aldehyde, and(Z)-d acid-3-has been en ester, and g aldehyde, and 2-ren ketone, and Mint alcohol and salicylic acid methyl ester, At different moisture contents in the fermentation of tea has different degrees of change, respectively six principal components, determines the aroma of tea of different types. Building tea aroma evaluation model based on principal component, the model and sensory evaluation with good consistency, odor quality evaluation of applicability and feasibility of Pu-Erh tea.6.After sensory evaluation showed that, in different water conditions, more moisture, end of the taste of tea leaves and faster conversion, velvety texture first; in terms of aroma, typical effects of Pu-Erh tea rather than delayed. At the end of the fermentation products, aroma as the effects of strong S5#, M5# and L5# fragrance of the crusted; L5# the best in flavor and color, characterized by dense sweet, refreshing, and M5# and S5# respectively for the taste of alcohol and sweet full-bodied and slightly sweet. Which showed that, increased tea moisture, helps tea taste components of into, upgrade tea of taste quality, shortened tea fermentation time, but high moisture makes tea in aroma aspects no highlight of performance; moisture more low, tea of aroma into more good, but tea fermentation time increased; Dang used 30% moisture fermentation, can get crusted rich of aroma experience; and used 60% moisture fermentation can get thick alcohol back Gan, and refreshing of taste quality; used 45% Fermentation aroma is weak in the water content of 30% of water content, its quality is inferior to the taste of water content of 60%, is not conducive to the quality of tea. The conclusions obtained by cluster analysis on quality of tea sensory evidence, you can provide ideas for future industrial production.. |
PDF Full Text Request