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Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

Analysis of Volatile Components of Pu-Erh Ripe Tea Fermented with Exocarpium Citri Grandis by Hs-Spme-Gc-Ms

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DOI: 10.25236/civeb.2020.010


Haibin Chen, Guoan Yuan, Xiaorong Wu, Juxian Wu and Baiqi Huang

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Baiqi Huang


Aroma is an important reference index of tea quality. In this paper, we analyzed the volatile components extracted by Pu-erh ripe tea fermented with Exocarpium Citri Grandis (ECG). The HS-SPME-GC-MS analysis results showed that most of the volatile components of Pu-erh ripe tea increased significantly after co-fermented with ECG, especially D-Limonene. At the same time, 17 new volatile components were found in co-fermented tea, of which the predominant volatile compounds were (+)-delta-cadinene, (0.52%), and followed by 11-tetradecyne-1-ylacetate (0.51%), γ-Muurolene (0.41%), (1alpha,2alpha,5alpha)-2-methyl-5-(1-methylethyl)bicyclo[3.1.0]hexan-2-ol (0.39%) and (+)-γ-Cadinene (0.34%). Our results demonstrated that co-fermentation with ECG was beneficial to the formation of the aroma of Pu-erh ripe tea, which provided an important reference for the innovative development and research of mixed fermented tea.


Pu-erh ripe tea, Hs-spme-gc-ms, Exocarpium citri grandis, Volatile components