Title: Analysis of lerpenes and methoxybenzene components in aroma composition of pu-erh raw tea and ripe tea
Abstract: Ten kinds of pu-erh tea samples which had different storage time were investigated,the simultaneous distillation and extraction method(SDE) and gas chromatography-masss pectrometry(GC-MS) were used to determine the volatiles in pu-erh tea.Results indicated that the terpenes and methoxybenzene compounds were the main aroma components in puer teas.Monoterpenoids and its oxygenated derivatives were the main terpenes compounds,it also comclude sesquiterpenes and its oxygenated derivatives,oxidation degradation products of carotenoids and ionon.1,2,3-trimethoxybenzene,5-methyl-1,2,3-trimethoxybenzene were the main methoxybenzene components.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 4
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