Components in YM Pu-erh Ripening Tea in the Process of Trapping

ymtea

The processing sample of Pu’er tea was studied by headspace-solid phase microextraction (HSPME) (HS-SPME) enriched in its aroma compounds and GC-MS the changes of aroma components in Pu’er tea during processing were studied by analysis of aroma components. The results showed that the contents of alcohols and hydrocarbons in aroma components decreased sharply, while the contents of heterooxides and esters increased significantly. 1,2,3-trimethoxybenzene is the most abundant component in the hetero-oxide compounds, and reaches the highest content after the end of the heap. In addition, several chemical components with obvious difference in relative content of aroma components of Shaying Qingmao tea and Pu’er tea were further analyzed. Keywords: Pu’er tea; aroma; HS-SPME; change; process; heap