摘要
挥发性成分是重要的香味物质,非挥发性成分是重要的滋味物质.采用GC-MS对不同存放年份(1年,5年,10年)的普洱茶进行非挥发性成分比较检测.检测结果显示:从3种茶样中共鉴定出67种非挥发性组分,其中从3种普洱茶中同时鉴定到的成分有30种,1年普洱茶特有的组分有5种,5年普洱茶特有的组分有7种,10年普洱茶特有的组分有7种,说明3种茶样非挥发性成分组成有较大差异.同时对3种普洱茶样品进行了感官审评,结果表明不同贮藏年份普洱茶的香气、滋味和汤色方面有明显差异.
Volatile components are important aroma substances, while non-volatile components are important flavour substances. In this study, GC-MS was adopted to analyse the non-volatile components of Puerh tea samples stored for one, five or ten years. A total of 67 non-volatile components were identified from the three different Pu-erh tea samples, of which 30 were detected in all the three samples, 5 were unique to the one-year samples, 7 to the five-year samples and 7 to the ten-year samples, indicating that the three Pu-erh tea samples were considerably diverse in their non-volatile components. A sensory test showed that Pu-erh tea stored for different years varied largely in their aroma, taste and liquor color.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2009年第11期140-144,共5页
Journal of Southwest University(Natural Science Edition)
基金
云南省普洱茶关键技术研究(2007YNCXB-01-01)
