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Effect of drying methods on the aromatic character of Pu-erh tea

Effect of drying methods on the aromatic character of Pu-erh tea

Journal of Tea Science 27(1): 71-75

To study the effect of drying methods on the aroma characteristics of Pu-erh tea, headspace solid-phase microextraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS) was used for the determination of volatile compounds in Pu-erh tea dried by baking, air drying, and sun drying. Thirty-five volatile compounds representing 95.4% of the aroma contents of air-dried sample were identified, with lower contents of terpenes and alcohols but higher contents of esters.

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Accession: 013053576

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