Zheng Yaru, Zhang Chunhua, Ren Dabing, Bai Ruoxue, Li Wenting, Wang Jintao, Shan Zhiguo, Dong Wenjiang, Yi Lunzhao
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China.
College of Agriculture and Forestry, Pu'er University, Pu'er, Yunnan, China.
Front Nutr. 2023 Mar 27;10:1138783. doi: 10.3389/fnut.2023.1138783. eCollection 2023.
Pu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis.
A total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by : : mixed in the ratio of 1:1:1 presented the remarkable flavor characteristics of flower and fruit sweet flavor, and having better coordination with musty and stale flavor.
This study demonstrated the content changes of ripened Pu-erh tea's flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.
普洱茶是中国的地理标志产品。熟茶在发酵过程中产生的特征风味化合物对其品质有重要影响。
采用顶空固相微萃取结合气相色谱 - 质谱联用（HS-SPME-GC-MS）和气味活性值（OAV）进行风味分析。
共鉴定出135种挥发性化合物，其中含量最高的是醇类（54.26%），其次是酯类（16.73%）和甲氧基苯类（12.69%）。熟茶中的醇类主要贡献花果甜香，而甲氧基苯类主要贡献霉味和陈味。按1:1:1比例混合发酵的熟茶呈现出显著的花果甜香风味特征，且与霉味和陈味协调性较好。
本研究揭示了熟茶风味化合物在发酵过程中的含量变化，揭示了最佳发酵时间。这将有助于进一步了解熟茶特征风味的形成机制，并指导熟茶发酵工艺的优化。
