Study on Aroma Change of Instant Pu'er Tea During Preparation
The changes of aroma components in various processes during the production of instant Pu'er tea were systematically investigated using gas chromatography-mass spectrometry(GC-MS).The results showed that the loss rate of oxygen heterocyclic,the key aroma substances,was as high as 96%when the raw materials were prepared into instant Pu'er tea.The loss rate was 40%when the raw materials were made into extract,70%when the extract was made into concentrate,8%when the concentrate was made into centrifugal solution,and 80%when the centrifugal solution was dried and prepared into instant Pu'er tea.Exploring the effects of different production processes on the aroma composition of instant Pu'er tea can help to improve the flavor of instant Pu'er tea by targeting the improvement of process and equipment.
万方数据
维普
