摘要
用ＧＣ、ＧＣ／ＭＳ法分析了用同一鲜叶原料加工成的８种名优绿茶的香气组成。香型相似率分析表明，不揉捻的名茶与揉捻的名茶香型差异较大；凡经揉捻的名茶，它们之间香型比较接近，而未揉捻的名茶之间香型差异也较大，这说明加工工艺对香气形成有着重要的影响。分析结果还表明，不揉捻的名茶加工工艺（尤其是龙井茶的制作工艺）更有利于香气品质的形成。
Aromatic constituents of 8 Chinese famous green teas made from the same fresh leaves were analysed by GC and GC/MS.According to the aroma pattern similarity analysis,significant differences existed between the aroma patterns of the famous green teas with and without rolling process.Significant aroma pattern differences also existed among the famous teas without rolling process.The non rolling processing technology was beneficial to the aroma of the famous teas.Mechanism of the effect of processing technology on the aroma was also discussed.
出处
《茶叶科学》
CAS
CSCD
1997年第1期65-68,共4页
Journal of Tea Science
基金
湖北省科委"八五"攻关项目
关键词
绿茶
名优绿茶
加工工艺
香气品质
Famous green tea Processing technology Aroma quality
