摘要
通过对焦变茶气味的13种异味组分的定性定量分析,首次剖析了焦变茶气味的化学实质,并对其成因进行了探讨,结果表明:焦变茶主要是吡嗪类和少量糠醛类的含量逐渐增加所致,因此,初步认为可用吡嗪类的含量作为检测茶叶焦变程度的指标。
By analysing 13 compounds of odour in scorched tea quantitatively and qualitatively, the chemical base of scorching odour and its cause of formation -was studied for the first time. Experiments showed that the scorching odour of tea mainly resulted from the gradual increase in the content of pyrazines and a small amount of furfurals. So, it is tentatively considered that the contents of pyra-zines may be taken as an index for determining the degree of tea.
关键词
异味
焦变茶
吡嗪类
odour
scorched tea
pyrazine
