摘要
中国茶叶品种繁多,香气种类也非常复杂。香气是评价茶叶品质的一个重要因素,但是茶叶种类、产地、制茶工艺及储存条件等会影响茶叶的香气成分。本文就不同加工工艺对绿茶、红茶、乌龙茶、白茶和普洱茶叶香气的形成进行探讨,并综述了茶叶香气的分析方法,有利于区分茶叶等级,提升茶叶品质。
There are many kinds of tea in China, and the types of aroma are also very complex. Aroma is an important factor to evaluate the quality of tea, but tea varieties, producing areas, tea processing technology and storage conditions will affect the aroma components of tea. This paper discusses the formation of aroma of green tea, black tea, oolong tea, white tea and puer tea by different processing technologies, and summarizes the analysis methods of tea aroma, which is helpful to distinguish tea grades and improve tea quality.
作者
叶晓倩
陈英子
施元旭
李建军
余优霞
YE Xiaoqian;CHEN Yingzi;SHI Yuanxu;LI Jianjun;YU Youxia(Bureau of Agricultural and Rural Affairs of Ninghai,Ninghai 315600,China;Zhejiang Fangyuan Checking Group Co.,Ltd.,Hangzhou 310018,China;Qinghua Technology Training School of Ninghai,Ninghai 315602,China;Food Testing Center of Ninghai,Ninghai 315600,China)
出处
《食品安全导刊》
2023年第1期186-189,共4页
China Food Safety Magazine
关键词
茶叶
香气
品质
加工
感官审评
tea
aroma
quality
processing
sensory evaluation
