|Publication type:||Conference poster|
|Type of review:||Not specified|
|Title:||Aroma characterisation of Pu-Erh teas|
|Proceedings:||Cocotea2019 : book of abstracts|
|Conference details:||Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019|
|Subject (DDC):||663: Beverage technology|
|Abstract:||Pu-Erh tea is used in China as a health drink and is known in Chinese medicine for stimulating the metabolism and strengthening the immune system 1. To produce Pu-Erh Tea, the dried leaves of Camelia sinensis are pressed and fermented by microorganisms 2. The aroma composition of Pu-Erh teas was already analysed by Gas Chromatography-Olfactometry/Mass Spectrometry (GC-O/MS) in combination with Solid Phase Micro Extraction SPME 3, 4. However, dilution to odour threshold techniques such as aroma extract dilution analysis (AEDA), as applied for the aroma characterisation of black and green tea infusions 5, have not been performed till now in order to investigate the key molecules responsible for the Pu-Erh tea aroma. The aim of this investigation was to identify the key odorants in the infusions of two Pu-Erh tea varieties, namely Shu and Sheng. For this reason, SAFE distillates of the Pu-Erh tea infusions were prepared and analysed afterwards by GC-O/MS in combination with AEDA. The results of this study clearly showed differences in the aroma profiles of the two investigated Pu-Erh teas on molecular level.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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