摘要
研究茶叶水浸出物、茶汤和水对香气吸附的影响。结果表明:溶剂性质的水具有较强的吸香能力,主要的茉莉花特征香气成分均能被水吸收。茶汤的吸香能力比水更强,吸附的精油总量比水样提高了31.23%。茶叶水浸出物对茶叶吸附香气的总量无显著影响,但对吸附的香气种类及组分比例有重要影响。
In the paper, the influence of water extract, tea infusion and water on aroma absorption were studied. The results indicated that the majority of jasmine aromatic compounds could be absorbed by water because of the solvent character of water. The absorbing capacity of tea infusion was higher than that of water, and the gross aroma absorbed by tea infusion was 3123 percent higher than by water.Tea water extract had no obvious affect on the aroma absorption,but it significantly influenced the distribution of aromatic components.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2003年第2期151-156,共6页
Journal of Anhui Agricultural University
