摘要
为探讨做青对乌龙茶香气形成的作用 ,采用 XAD- 2吸附剂捕集香气、GC和 GC/ MS分析 ,对乌龙茶做青及晒青工序的香气变化进行了研究 .结果表明 ,晒青能增加香气组分数和香精油总量 ,做青则能改变低沸点和高沸点香气组分含量的比例 ;乌龙茶摇青工序中产生的花香特征化合物为 :苯甲醇、橙花叔醇、水杨酸顺 - 3-己烯酯。
In order to examine the effect of the rotating process on the aroma forming of Oolong tea,XAD 2 was used to absorb the headspace of samples and the headspace analyzed by GC and GC/MS. The results showed:the numbers of constituents and the total of essential oil were increased after sunny withering treatment;the rate of the low and high boiling point compounds was changed during rotating process:the characteristic aroma constituents of rotating leaves were benzyl alcohol,nerolidol,cis 3 hexenyl salicylate,benzenedicarboxylic acid dibutyl ester and two unidentified compounds.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1999年第3期194-199,共6页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科委资助项目!(湘科字 15 5号 - 63)
关键词
乌龙茶
做青
香气
动态变化
Oolong tea rotating aroma change laws
