摘要
主要介绍茶香气成分物质,对各类茶香气成分进行总结,归纳各类茶香气成分共性特点;简要阐述破坏茶香气的原因,并在此基础上详细探讨在茶深加工中对茶香气成分的保护。
In this paper, the fragrance substance of tea is introduced, it summarizes a wariety of the tea fragrance components and its common characteristic. It briefly explains why the fragrance is decomposed, and it detailedly discusses how to protect the tea fragrance components in tea further processing on this basis.
出处
《农产品加工（下）》
2014年第1期45-47,50,共4页
Farm Products Processing
关键词
茶
香气成分
保护
tea
fragrancecomponents
protection
