Effect of Extraction Technology on Aroma Composition of Pu'Er Ripe Tea Paste
In this study,response surface analysis(RMA)was used to analyze the aroma and sensory differences of Pu'er ripe tea paste prepared by different extraction parameters.Aroma components of Pu'er ripe tea paste were extracted by headspace solid phase microextraction.The experimental results showed that the extraction temperature and tea water ratio had significant effects on the aroma components.Under the conditions of 85℃extraction temperature,12.5 min extraction time and 1∶12 tea-water ratio,the aroma quality of Pu'er ripe tea paste obtained by extraction was the best,and the aroma components were cedarol and other special aroma components.
万方数据
维普
