茶叶生产加工技术专业毕业设计论文：茶叶发酵过程中挥发性硫化物的生成与控制.docxVIP

茶叶生产加工技术专业毕业设计论文：茶叶发酵过程中挥发性硫化物的生成与控制 Title: Generation and Control of Volatile Sulfur Compounds during Tea Fermentation ProcessAbstract:Tea fermentation is a critical step in tea production, responsible for the development of unique flavors and aromas. One of the key factors contributing to the characteristic aroma of fermented tea is the generation of volatile sulfur compounds (VSCs). This study aims to investigate the formation and control of VSCs during the tea fermentation process. Different strategies for regulating VSC generation will be explored, with the goal of improving tea quality and meeting consumer preferences.1. Introduction1.1 Background- Overview of tea fermentation process and its significance in tea production- Importance of VSCs in determining tea flavor and aroma1.2 Objectives- Investigate the generation of VSCs during tea fermentation- Understand the factors influencing VSC formation- Develop strategies to control and regulate VSC production2. Literature Review2.1 Overview of tea fermentation- Stages of tea fermentation: withering, rolling, fermentation, drying- Role of microorganisms and enzymes in tea fermentation2.2 Volatile sulfur compounds in tea- Types of VSCs commonly found in tea- Influence of VSCs on tea flavor and aroma2.3 Factors influencing VSC formation- Impact of tea variety and processing methods- Effect of fermentation time and temperature- Contributions of microorganisms and enzymes3. Methodology3.1 Sample collection and preparation- Select representative tea samples- Standardize fermentation process variables3.2 Measurement of VSCs- Gas chromatography-mass spectrometry (GC-MS) analysis- Identification and quantification of VSCs3.3 Analysis of fermentation conditions- Monitoring of fermentation temperature and duration- Measurement of microbial population4. Results and Discussion4.1 Generation of VSCs during tea fermentation- Identification and quantification of VSCs in different tea