Effect of Different Amino Acids on the Flavour and Volatile Aroma Components of Ripe Pu-erh Tea
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Abstract:
Amino acids are important intermediate during fermentation process of Pu-erh tea, and have significant influence on the transformation of tea components and its quality. This article explored the effects of different amino acids on the flavour and volatile aroma components of ripe Pu-erh tea fermented upon the addition of amino acids. The results demonstrated that the contents of water extract, theabrownins and free amino acids were at the range of 34.82~39.46%, 6.31~7.17% and 6.31~7.17%, respectively, higher than those of the control group. The tea polyphenols and water-soluble sugars were at the range of 7.76~8.73% and 3.07~3.89% respectively, lower than those of the control group. No significant difference of caffeine content was observed. The analysis of the volatile aroma components showed that alcohols (21.17~25.47% of the total volatile aroma components), aldehydes (15.64~18.71%), heterocyclic oxygen compounds (13.75~17.92%) and esters (7.17~10.25%) were the main aroma components. The contents of esters and heterocyclic oxygen compounds of experimental groups were higher than that of the control one, and this two kinds of components were the characteristic components of aged Pu-erh aroma. These results showed that exogenous amino acids had significant impact on the formation of flavour components in tea soup and volatile aroma components, and could accelerate the special quality formation of Pu-erh tea.
