Effects of Enzymatic Treatments on the Aromatic Components of Puer Tea
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Abstract:
The effects of different enzymatic treatments on the aromatic components of Puer tea were investigated by the headspace solid-phase micro extraction (HS-SPME) and capillary gas chromatography-mass spectrometry (GC-MS) to determine the volatiles in Puer tea. Results indicated that the kinds of aromatic components of the tea samples treated by enzymes were significantly less than the untreated. 34, 21, 23 and 24 kinds of volatile compounds were identified in the tea samples treated by vacancy, peroxidase, flavourzyme and cellulase, respectively. In addition, the enzymatic treatments greatly improved the contents of methoxy benzene and their derivatives.
