Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

doi:10.3969/j.issn.1004-1524.2021.09.16

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (9): 1720-1729.DOI: 10.3969/j.issn.1004-1524.2021.09.16

• Food Science • Previous Articles Next Articles

Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

JIA Yangyang¹(), NIE Zongning¹, LUO Xingyu¹, YANG Kaihui¹, HE Chunlei¹^,²^,^*()

1. Colleague of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
2. Sichuan Tibetan Tea Industry Engineering Technology Research Center, Ya’an 625000, China

Received:2020-08-19 Online:2021-09-25 Published:2021-10-09
Contact: HE Chunlei

Abstract

Abstract:

In order to solve the hidden safety problems caused by long stacking time and microbial contamination in the processing of Tibetan tea, a new processing technology of Tibetan tea was explored. In this paper, green tea was taken as the experimental material, exogenous enzymes prepared from potatoes were added, and Tibetan tea was processed by combining heat and humidity conversion. The optimal technological parameters were studied through response surface analysis, and sensory perception, flavor, pigment and aroma components were compared with the Tibetan tea made by traditional technology. The results showed that the enzymatic conversion was carried out by adding 80 U·g^-1, 60% water content of tea billet, fermentation temperature of 34 ℃, fermentation time of 7 h, and then the humid heat conversion was carried out under the condition of 80 ℃ for 60 h. The Tibetan tea made by this process was mellower than the traditional process, with more red and bright liquor color, more pure aroma, and no sour and mouldy taste. Compared with the traditional Tibetan tea, water extracts content, theaflavin, thearubigin and theabrownine were increased by 11.72, 0.05, 1.47 and 0.28 percentage points, respectively. In addition, there were more fragrant floral substances, among which beta linalol with magnolia flower, lily and woody fragrance increased by 1.69 percentage points, alpha cedrol with woody fragrance increased by 0.49 percentage points, geranyl acetone with fruit aroma increased by 2.27 percentage points, which greatly improved the flavor quality of tea.

Key words: dark tea, exogenous enzyme, flavor quality, processing technology, fermentation, response surface analysis

CLC Number:

TS272

JIA Yangyang, NIE Zongning, LUO Xingyu, YANG Kaihui, HE Chunlei. Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea[J]. Acta Agriculturae Zhejiangensis, 2021, 33(9): 1720-1729.

Figures/Tables 9

References 30

[1]	OI Y, HOU I C, FUJITA H, et al. Antiobesity effects of Chinese black tea (Pu-erh tea) extract and gallic acid[J]. Phytotherapy Research, 2012, 26(4):475-481. DOI URL
[2]	CAO Z H, GU D H, LIN Q Y, et al. Effect of Pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity[J]. Phytotherapy Research, 2011, 25(2):234-238. DOI URL
[3]	胡燕, 齐桂年. 我国不同产地黑茶的HPLC-DAD-ELSD指纹图谱研究[J]. 食品工业科技, 2014, 35(13):300-304.
	HU Y, QI G N. Study on the HPLC-DAD-ELSD fingerprinting of dark teas from different regions in China[J]. Science and Technology of Food Industry, 2014, 35(13):300-304.(in Chinese with English abstract)
[4]	陈应娟, 齐桂年, 陈盛相, 等. 四川黑茶加工过程中感官品质和化学成分的变化[J]. 食品科学, 2012, 33(23):55-59.
	CHEN Y J, QI G N, CHEN S X, et al. Changes in sensory quality and chemical composition of Sichuan brick tea during processing[J]. Food Science, 2012, 33(23):55-59.(in Chinese with English abstract)
[5]	姜依何, 胥伟, 朱旗. 黑茶真菌污染研究进展及探讨[J]. 茶叶科学, 2018, 38(3):227-236.
	JIANG Y H, XU W, ZHU Q. Research progress and discussion on fungal contamination of dark tea[J]. Journal of Tea Science, 2018, 38(3):227-236.(in Chinese with English abstract)
[6]	赵冰, 李中皓, 陈再根, 等. 外源多酚氧化酶对普洱茶品质的影响研究[J]. 安徽农业科学, 2012, 40(30):14940-14943.
	ZHAO B, LI Z H, CHEN Z G, et al. Effects of PPO of different enzyme sources on the quality of Puer-tea[J]. Journal of Anhui Agricultural Sciences, 2012, 40(30):14940-14943.(in Chinese with English abstract)
[7]	杨富亚, 许波, 李俊俊, 等. 普洱茶渥堆过程中复合酶制剂的应用研究[J]. 安徽农业科学, 2013, 41(9):4057-4060.
	YANG F Y, XU B, LI J J, et al. Application of complex enzymes during pile-fermentation of Pu’er tea[J]. Journal of Anhui Agricultural Sciences, 2013, 41(9):4057-4060.(in Chinese with English abstract)
[8]	梁晓岚. 外源酶制剂提高茶叶品质研究进展[J]. 广东茶业, 2000(1):9-11.
	LIANG X L. Research progress on improving tea quality by exogenous enzymes[J]. Guang Dong Tea, 2000(1):9-11.
[9]	肖文军, 刘仲华, 黎星辉. 茶叶加工中的外源酶研究进展[J]. 天然产物研究与开发, 2003, 15(3):264-267.
	XIAO W J, LIU Z H, LI X H. Advances of external enzyme in tea processing[J]. Natural Product Research and Development, 2003, 15(3):264-267.(in Chinese with English abstract)
[10]	李艳, 何春雷, 孟雪莉, 等. 干热后处理改善夏季成品绿茶风味品质研究[J]. 食品与机械, 2016, 32(12):189-195.
	LI Y, HE C L, MENG X L, et al. Study on quality improving in flavor of finished summer green tea by dry-heat post-treatment[J]. Food & Machinery, 2016, 32(12):189-195.(in Chinese with English abstract)
[11]	黄意欢. 茶学实验技术[M]. 北京: 中国农业出版社, 1997.
[12]	郑鹏程, 刘盼盼, 王胜鹏, 等. 5种黑茶香气成分的比较分析[J]. 食品工业科技, 2018, 39(22):82-86.
	ZHENG P C, LIU P P, WANG S P, et al. Comparative analysis of the aroma components in five kinds of dark tea[J]. Science and Technology of Food Industry, 2018, 39(22):82-86.(in Chinese with English abstract)
[13]	杨悦, 华再欣, 张海伟, 等. 定量描述分析在茶汤滋味评定中的应用[J]. 食品安全质量检测学报, 2015, 6(5):1619-1625.
	YANG Y, HUA Z X, ZHANG H W, et al. Application of quantitative descriptive analysis(QDA) method in sensory evaluation of tea infusion taste[J]. Journal of Food Safety & Quality, 2015, 6(5):1619-1625.(in Chinese with English abstract)
[14]	WANG K B, RUAN J Y. Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas[J]. International Journal of Food Science & Technology, 2009, 44(12):2476-2484.
[15]	赖兆祥, 黄国滋, 庞式, 等. 陈香茶适制品种筛选研究[J]. 广东农业科学, 2009, 36(10):54-55.
	LAI Z X, HUANG G Z, PANG S, et al. Study on selection of suitable products of aging tea[J]. Guangdong Agricultural Sciences, 2009, 36(10):54-55.(in Chinese)
[16]	杨新河, 李勤, 黄建安, 等. 普洱茶茶色素提取工艺条件的响应面分析及其抗氧化性活性研究[J]. 食品科学, 2011, 32(6):1-6.
	YANG X H, LI Q, HUANG J A, et al. Optimization of process conditions for Pu-erh tea pigment extraction by response surface analysis and its antioxidant activity[J]. Food Science, 2011, 32(6):1-6.(in Chinese with English abstract) DOI URL
[17]	WANG Q P, PENG C X, GONG J S. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea[J]. Journal of the Science of Food and Agriculture, 2011, 91(13):2412-2418. DOI URL
[18]	邹瑶, 齐桂年, 刘婷婷, 等. 四川黑茶渥堆中品质成分的主成分及聚类分析[J]. 食品工业科技, 2014, 35(15):304-307.
	ZOU Y, QI G N, LIU T T, et al. Principal component and cluster analysis of the quality ingredients of Sichuan dark tea during post-fermentation[J]. Science and Technology of Food Industry, 2014, 35(15):304-307.(in Chinese with English abstract)
[19]	XIE G X, YE M, WANG Y G, et al. Characterization of Pu-erh tea using chemical and metabolic profiling approaches[J]. Journal of Agricultural and Food Chemistry, 2009, 57(8):3046-3054. DOI URL
[20]	蒋萍萍, 伍琳琳, 王铁龙, 等. 黑茶的研究进展[J]. 农产品加工, 2020(5):73-78.
	JIANG P P, WU L L, WANG T L, et al. Research progress of black tea[J]. Farm Products Processing, 2020(5):73-78.(in Chinese with English abstract)
[21]	吕海鹏, 钟秋生, 林智. 陈香普洱茶的香气成分研究[J]. 茶叶科学, 2009, 29(3):219-224.
	LYU H P, ZHONG Q S, LIN Z. Study on the aroma components in Pu-erh tea with stale flavor[J]. Journal of Tea Science, 2009, 29(3):219-224.(in Chinese with English abstract)
[22]	吕海鹏, 钟秋生, 王力, 等. 普洱茶加工过程中香气成分的变化规律研究[J]. 茶叶科学, 2009, 29(2):95-101.
	LU H P, ZHONG Q S, WANG L, et al. Study on the change of aroma constituents during Pu-erh tea process[J]. Journal of Tea Science, 2009, 29(2):95-101.(in Chinese with English abstract)
[23]	林夏丹, 李中皓, 刘通讯, 等. 不同酶处理对普洱茶香气成分的影响研究[J]. 现代食品科技, 2008, 24(5):420-423.
	LIN X D, LI Z H, LIU T X, et al. Effects of enzymatic treatments on the aromatic components of Puer tea[J]. Modern Food Science and Technology, 2008, 24(5):420-423.(in Chinese with English abstract)
[24]	付润华, 齐桂年. 黑茶渥堆作用的研究进展与展望[J]. 福建茶叶, 2007, 29(4):6-8.
	FU R H, QI G N. Research progress in the function of wet compost of black tea and its prospect[J]. Tea in Fujian, 2007, 29(4):6-8.(in Chinese)
[25]	XU J, HU F L, WANG W, et al. Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC-MS based metabolomics[J]. Food Chemistry, 2015, 186:176-184. DOI URL
[26]	SHARANGI A B. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.): a review[J]. Food Research International, 2009, 42(5/6):529-535. DOI URL
[27]	梁敏敏, 曹冰冰, 杨亚, 等. 以碧香早品种夏茶鲜叶加工高香型黑毛茶工艺探讨[J]. 茶叶通讯, 2017, 44(1):19-23.
	LIANG M M, CAO B B, YANG Y, et al. Study on the processing technology of high aroma dark tea from bixiangzao tea varieties summer tea leaves[J]. Journal of Tea Communication, 2017, 44(1):19-23.(in Chinese with English abstract)
[28]	曾斌, 向阳, 梁敏敏, 等. 二次渥堆对安化黑毛茶品质形成的影响研究[J]. 食品工业科技, 2015, 36(17):127-131, 141.
	ZENG B, XIANG Y, LIANG M M, et al. Study on the second pile-fermentation on quality formation of Anhua dark green tea[J]. Science and Technology of Food Industry, 2015, 36(17):127-131, 141.(in Chinese with English abstract)
[29]	辛嘉英. 食品生物化学[M]. 北京: 科学出版社, 2013.
[30]	韩海华, 梁名志, 周斌星, 等. 普洱茶发酵过程中潮水用量对茶品质的影响[J]. 湖南农业科学, 2011(9):112-114, 119.
	HAN H H, LIANG M Z, ZHOU B X, et al. Influence of water content on quality of Pu-er tea during fermentation process[J]. Hunan Agricultural Sciences, 2011(9):112-114, 119.(in Chinese with English abstract)

指标 Index	90~<99	80~<90	70~<80	权重 Statistical weight/%
外形 Appearance	色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity	色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity	状实紧实,欠匀净 The shape is solid, tight and not even	20
汤色 Liquor color	红浓,明亮 Red thick, bright	红浓,尚明亮 Red thick, acceptably bright	红暗,浑浊 Red, dark, turbid	15
香气 Aroma	香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting	香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell	香气欠纯 The aroma is not pure	25
滋味 Taste	醇厚,回味甘爽 Mellow, sweet aftertaste	尚醇厚 Acceptably mellow	欠纯 Impure	30
叶底 Infused leaves	黑褐,明亮,匀齐 Dark brown, bright, even	黑褐,尚匀齐 Black brown, acceptably even	黑褐,欠匀齐 Black brown, uneven	10

指标 Index	90~<99	80~<90	70~<80	权重 Statistical weight/%
外形 Appearance	色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity	色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity	状实紧实,欠匀净 The shape is solid, tight and not even	20
汤色 Liquor color	红浓,明亮 Red thick, bright	红浓,尚明亮 Red thick, acceptably bright	红暗,浑浊 Red, dark, turbid	15
香气 Aroma	香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting	香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell	香气欠纯 The aroma is not pure	25
滋味 Taste	醇厚,回味甘爽 Mellow, sweet aftertaste	尚醇厚 Acceptably mellow	欠纯 Impure	30
叶底 Infused leaves	黑褐,明亮,匀齐 Dark brown, bright, even	黑褐,尚匀齐 Black brown, acceptably even	黑褐,欠匀齐 Black brown, uneven	10

实验 Trial	A	B	C	D	审评得分 Sensory score
20	1	0	1	0	89.30
9	-1	0	0	-1	85.51
26	0	0	0	0	86.57
19	-1	0	1	0	89.14
14	0	1	1	0	83.97
6	0	1	1	-1	90.41
18	1	0	0	0	83.04
1	-1	-1	0	0	85.43
5	0	0	-1	-1	83.81
22	0	1	0	-1	86.29
2	1	-1	0	0	85.34
8	0	0	1	1	90.21
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4	0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1	0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1	-1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0	1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0	83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71

实验 Trial	A	B	C	D	审评得分 Sensory score
20	1	0	1	0	89.30
9	-1	0	0	-1	85.51
26	0	0	0	0	86.57
19	-1	0	1	0	89.14
14	0	1	1	0	83.97
6	0	1	1	-1	90.41
18	1	0	0	0	83.04
1	-1	-1	0	0	85.43
5	0	0	-1	-1	83.81
22	0	1	0	-1	86.29
2	1	-1	0	0	85.34
8	0	0	1	1	90.21
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4	0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1	0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1	-1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0	1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0	83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71

方差来 Source of variation	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	131.64	14	9.40	165.75	<0.000 1
A	0.034	1	0.034	0.60	0.450 8
B	7.500×10^-5	1	7.500×10^-5	1.322×10^-3	0.971 5
C	122.24	1	122.24	2 154.76	<0.000 1
D	0.031	1	0.031	0.55	0.471 9
AB	3.600×10^-3	1	3.600×10^-3	0.063	0.804 8
AC	0.020	1	0.020	0.35	0.566 0
AD	1.600×10^-3	1	1.600×10^-3	0.028	0.869 0
BC	4.225×10^-3	1	4.225×10^-3	0.074	0.788 9
BD	1.600×10^-3	1	1.600×10^-3	0.028	0.869 0
CD	1.225×10^-3	1	1.225×10^-3	0.022	0.885 3
A²	6.13	1	6.13	108.06	<0.000 1
B²	0.051	1	0.051	0.89	0.360 5
C²	1.64	1	1.64	28.91	<0.000 1
D²	0.037	1	0.037	0.66	0.430 5
残差Residual error	0.79	14	0.057	—	—
失拟误差Lack of fit	0.57	10	0.057	1.00	0.549 5
纯误差Pure error	0.23	4	0.057	—	—
总计Sum total	132.44	28	—	—	—

Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 9

References 30

Related Articles 15

Recommended Articles

Metrics

Comments

工艺 Process	外形(10%) Appearance	汤色(20%) Liquor color	香气(20%) Aroma	滋味(40%) Taste	叶底(10%) Infused leaves	加权总分 The weighted total score
酶处理新工艺 New process of enzyme treatment	色泽黑褐乌润、外形紧卷、完整 The color is black, brown, moist, tight and complete(87)	红浓明亮 Red and bright(90.7)	陈香显著,甜香略显 Aging aroma is obvious, and the sweet aroma is slightly obvious(91.7)	醇厚回甘 Mellow and sweet(92.3)	黑褐匀整,柔软 Black and brown, even and soft(89.9)	91.09
传统工艺 Traditional processing technique	色泽黑褐、外形较紧卷、完整 The color is black and brown, and the shape is acceptably tight and complete(83.3)	红,尚明亮 Red, acceptably bright(88.3)	陈香显著,略带酸霉味 It has obvious aging aroma and slightly sour and musty taste(88.7)	醇,尚厚 Mellow, acceptably thick (90.7)	黑褐,尚柔软 Black brown, acceptably soft(89)	88.91

工艺 Process	儿茶素 Catechins/ (mg·g^-1)	茶多酚 Tea polyphenol/%	氨基酸 Amino acid/%	可溶性糖 soluble sugar/%	酚氨比 Phenol ammonia ratio	水浸出物 Water extracts/%
新工艺New	4.47±0.25 a	9.25±0.42 a	2.02±0.03 a	9.58±0.32 a	2.21±0.02 a	48.45±0.06 a
传统工艺Traditional	4.09±0.35 b	5.59±0.84 a	0.68±0.01 b	5.70±0.24 b	6.01±0.05 b	36.73±4.35 b

工艺Process	茶黄素Theaflavins	茶红素Thearubigins	茶褐素Theabrownine
新工艺New	0.11±0.01 a	4.30±0.02 a	8.09±0.19 a
传统工艺Traditional	0.06±0.01 b	2.83±0.02 b	7.81±0.10 b

香气成分 Aroma component	分子式 Formula	香气特征 Aroma characteristics	含量Content/%
香气成分 Aroma component	分子式 Formula	香气特征 Aroma characteristics	新工艺 New	传统工艺 Traditional
β-芳樟醇Beta linalool	C₁₀H₁₈O	百合花香、玉兰花香、铃兰香和木香 Greenish lily magnolia flower aroma woody aroma	5.93	4.24
香叶醇Geraniol	C₁₀H₁₈O	玫瑰、蔷薇花香Roses aroma	4.15	7.88
橙花叔醇Nerolidol	C₁₅H₂₆O	清甜玫瑰香Roses aroma	2.32	3.41
α-萜品醇Alpha terpineol	C₁₀H₁₈O	具有丁香香气Syzygium aromaticum aroma	2.26	3.74
脱氢芳樟醇Dehydrolinalool	C₁₀H₁₆O	花香、木香Floral and woody	1.67	1.90
α-雪松醇Alpha cedrol	C₁₅H₂₆O	木香、类似檀香并带花香Woody sandalwood like and floral	1.18	0.69
植醇Phytol	C₂₀H₄₀O	芳香气味Aromatic odor	0.35	3.71
顺-氧化芳樟醇Ⅱ cis-linalool Ⅱ oxide	C₁₀H₁₈O₂	木香、花香、萜香、清香Woody floral terpene aroma fragrance	0.67	3.35
香叶基丙酮Geranyl acetone	C₁₃H₂₂O	果香、木香Fruity woody	4.57	2.30
苯乙酮Hypnone	C₈H₈O	愉悦香气Pleasant aroma	4.37	2.00
β-紫罗酮Beta-ionone	C₁₃H₂₀O	紫萝兰香、甜花香Purple lilac sweet flowers	3.67	8.31
顺-茉莉酮cis-jasmonone	C₁₁H₁₆O	茉莉花香The jasmine incense	0.94	2.41
6-甲基-5-庚烯-2-酮 6-Methyl-5-heptene-2-ketone	C₈H₁₄O	青草气味Smell the grass	0.20	0.72
2,3-环氧-β-紫罗酮 2,3-Epoxy-β-rhodopone	C₁₃H₂₀O₂	陈气味Aroma after aging	0.42	1.83
癸醛Decanal	C₁₀H₂₀O	橙香、柠檬香Orange lemon	4.91	0.91
苯甲醛Benzaldehyde	C₇H₆O	风信子香、水果甜香Sweet hyacinth sweet fruit	3.67	5.18
壬醛Nonanal	C₉H₁₈O	玫瑰、柑橘等香气The aroma of roses oranges etc	3.66	1.01
β-环柠檬醛Beta cyclocitral	C₁₀H₁₆O	果香和清香Fruity and fragrant	1.53	2.86
反-柠檬醛trans-citral	C₁₀H₁₆O	柠檬香、香叶香Fragrant lemon fragrant bay leaf	1.28	0.46
顺-2-壬烯醛 cis-2-nonenal	C₉H₁₆O	脂肪气息、青香、蜡香、黄瓜香、甜瓜香 Smell of fat green wax cucumber melon	1.17	1.02
反-2-反-4-庚二烯醛 trans-2-trans-4-heptadienal	C₇H₁₀O	呈青草、水果似香气 Grass and fruit	1.15	1.02
反-2-顺-6-壬二烯醛 trans-2-cis-6-nonadienal	C₉H₁₄O	具有强烈的紫罗兰和黄瓜似香气 Intense violet and cucumber-like aromas	0.74	0.20
2-呋喃甲醛2-Furfural	C₅H₄O₂	具有特殊香味Special fragrance	0.46	0.27
辛醛Octanal	C₈H₁₆O	水果香Aztique	0.45	0.24
反-2-辛烯醛 trans-2-octenal	C₈H₁₄O	脂肪和肉类香气,并有黄瓜和鸡肉香 Fat and meat aroma, cucumber and chicken aroma	0.62	0.77
水杨酸甲酯Methyl salicylate	C₈H₈O₃	冬青叶香味Holly leaves aroma	2.16	2.25
二氢猕猴桃内酯Dihydroactinidiolide	C₁₁H₁₆O₂	甜桃香、香豆素及麝香味Sweet peach coumarin and musk	1.81	2.18
δ-杜松烯δ-Cadinene	C₁₅H₂₄	木香Elecampane	7.49	2.10
顺-己酸-3-己烯酯 cis-hexanoic acid-3-hexene ester	C₁₂H₂₂O₂	水果香Aztique	1.43	1.12
柠檬烯Limonene	C₁₀H₁₆	柠檬香Lemon zest	3.45	2.88
α-法尼烯Alpha farnesene	C₁₅H₂₄	花香Potpourri	1.1	3.10
L-菖薄烯L-Calamenene	C₁₅H₂₂	具有香味Fragrance	1.17	1.14
β-丁香烯Beta caryophyllene	C₁₅H₂₄	具有淡的丁香似香味Clove aroma	0.81	0.91
顺-β-罗勒烯cis-β-rotene	C₁₀H₁₆	甜香,花香Sweet floral	0.74	0.64
苯乙烯Phenylethylene	C₈H₈	具有特殊香气Special aroma	0.65	0.69
月桂烯Myrcene	C₁₀H₁₆	木香及热带水果香Woody and tropical fruit aromas	0.59	0.96
τ-萜品烯Tau-terpinene	C₁₀H₁₆	具有香味Fragrance	0.32	0.52
1-乙基-2-甲酰吡咯 1-Ethyl-2-formylpyrrole	C₇H₉NO	具有桂皮香味Cinnamon aroma	5.87	1.66
2-乙酰吡咯 2-Hexyl pyrrole	C₆H₇NO	具有核桃、甘草、烤面包、炒榛子和鱼样的香气 Aromas of walnut, licorice, toast, Fried hazelnut	2.05	1.51
橄榄醇Elemol	C₁₁H₁₆O₂		4.83	4.47
6,10,14-三甲基-十五烷-2-酮 6,10, 14-Trimethyl-pentadecane-2-ketone	C₁₈H₃₆O		2.20	1.26
2,6,6-三甲基环己烷酮 2,6, 6-Trimethylcyclohexanone	C₉H₁₆O		0.48	0.49
2-甲基-3-辛酮2-Methyl-3-octyl	C₉H₁₈O		0.18	1.05
糠醛Furfural	C₅H₄O₂	有类似苯甲醛的特殊气味Special smell	0.46	0.27
香叶酸甲酯Methyl geranate	C₁₁H₁₈O₂		0.79	2.02
二甲基戊酸甲酯Methyl dimethyl valerate	C₈H₁₆O₂		1.96	5.19
β-荜澄茄油烯Beta cubebene	C₁₅H₂₄		1.26	0.28
1-已基吡咯1-Hexyl pyrrole	C₆H₉N		1.08	0.20
2-乙烯基-1,1-二甲基-3-亚甲基-环己烷 2-Vinyl-1,1-dimethyl-3-methylene-cyclohexane	C₁₁H₁₈		3.27	1.52
1,1,6-三甲基-1,2-二氢化萘 1,1, 6-Trimethyl-1, 2-dihydronaphthalene	C₁₃H₁₆		1.57	1.41
2-正戊基呋喃2-Pentylfuran	C₉H₁₄O	豆香、果香Beans and fruit aroma	0.31	0.79

[1]	GAO Hanfeng, LIU Yuqin, CHENG Liang, GUO Qingyun. Study on fermentation conditions of herbicidal active strain HL-1 [J]. Acta Agriculturae Zhejiangensis, 2021, 33(6): 1042-1048.
[2]	ZHANG Jiameng, WEI Jiawen, ZHANG Huiling. Process optimization of solid-state fermented jujube powder by Lactobacillus paracasei and its quality analysis [J]. Acta Agriculturae Zhejiangensis, 2021, 33(5): 893-906.
[3]	YUE Denggao, CHENG Liang, GUO Qingyun. Antibacterial activities and optimization of fermentation conditions of lipopeptides produced by Aureobasidium pullulans PA-2 [J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 479-489.
[4]	LI Yuancheng, SUN Hong, WU Yifei, YAO Xiaohong, SHEN Qi, TANG Jiangwu. Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel [J]. , 2020, 32(4): 610-615.
[5]	LIU Yuxuan, CHENG Huan, YE Xingqian, LIU Huiyan, FANG Haitian. Changes of bioactive compounds and volatile compounds contents in goji juice fermented by different probiotics [J]. , 2020, 32(3): 499-509.
[6]	LI Ruyi, YIN Junfeng, ZOU Chun. Research status of Kombucha in the world [J]. Acta Agriculturae Zhejiangensis, 2020, 32(12): 2291-2302.
[7]	JIANG Junfang, LIU Junchao, WU Jianliang, ZHENG Huichao, HUANG Xin, ZHENG Kaizhi, JIANG Yongqing. Study on dynamic change of fermentation quality in mixed silages of bamboo shoot shell and rice husk [J]. , 2020, 32(10): 1757-1763.
[8]	WANG Yanxiang, ZHANG Yan, YANG Chengya, MENG Qinglong, SHANG Jing. Advances in new nondestructive detection and identification techniques of crop diseases based on deep learning [J]. , 2019, 31(4): 669-676.
[9]	YANG Huijuan, TAN Lulan, YE Mengdi, TANG Honggang, CHEN Di, XIAO Chaogeng, CHEN Lihong. Study on processing technology to improve properties of salted egg white [J]. , 2019, 31(3): 469-473.
[10]	CAO Yan, FAN Ming, TONG Chuang, LU Shengmin, YANG Ying, XING Jianrong, ZHENG Meiyu, TANG Weimin, LIU Zhe. Improving soluble dietary fiber content of citrus peel and pomace by fermentation with mixed strains combined with two-stage temperature control [J]. , 2019, 31(3): 474-479.
[11]	MA Lu, KONG Weizhou, WANG Liping, ZHANG Xikang, WANG Cong, LI Peipei, LIU Dunhua. Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction [J]. , 2019, 31(12): 2109-2119.
[12]	WANG Hengxu, XU Weihui, YANG Youcai, WANG Zhigang, LIU Zeping, WANG Kexin. Screening, identification, and characteristics of an antagonistic strain against Fusarium oxysporum f.sp. niveum [J]. , 2019, 31(10): 1671-1680.
[13]	WANG Chuyan, CHENG Junwen, ZHU Chao. Optimization of extracellular polysaccharide production from Fructificatio amaurodermatis Rudae by liquid submerged fermentation and its antioxidant activity [J]. , 2018, 30(11): 1938-1945.
[14]	DUAN Haiming, YU Li, SHEN Shihui, HUANG Weidong, YU Haibing. Identification of antagonistic bacteria gfj-4 to maize sheath blight pathogen and antifungal activity of its fermentation supernatant [J]. , 2018, 30(1): 106-116.
[15]	ZOU Gaoxi, ZHAO Chuntian, QIU Juanping. Optimization of fermentation technology of biocontrol bacterium Bacillus subtilis 210 by response surface analysis [J]. , 2017, 29(5): 799-805.

水平 Levels	酶量 Amount of enzyme/ (U·g^-1)	发酵温度 Fermentation temperature/℃	茶坯含水量 Tea billet water content/%	发酵时间 Fermentation time/h
-1	60	30	50	7
0	80	32	55	8
1	100	34	60	9

水平 Levels	酶量 Amount of enzyme/ (U·g^-1)	发酵温度 Fermentation temperature/℃	茶坯含水量 Tea billet water content/%	发酵时间 Fermentation time/h
-1	60	30	50	7
0	80	32	55	8
1	100	34	60	9