Publication type: Conference poster
Type of review: Not specified
Title: Aroma characterisation of Pu-Erh teas
Authors: Laube, Priscilla
Schneller, Reinhard
Chetschik, Irene
et. al: No
Proceedings: Cocotea2019 : book of abstracts
Pages: 77
Conference details: Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019
Issue Date: 2019
Language: English
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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