摘要
采用GC/MS分析方法研究了在制过程中炒青绿茶香气的变化规律。在炒青绿茶加工过程中 ,香气的组分逐渐增加 ,而其含量呈高→低→高的变化趋势。杀青和干燥是绿茶香气形成的两个关键工序 ,杀青是绿茶香气的雏型阶段 ,而干燥是绿茶香气的成型阶段。炒青绿茶含量较高的香气组分有 :反_2_已烯_1_醇、 1_辛烯_3_醇、辛醇、已醇、庚醛、壬醛、顺_3_己烯丁酸酯、顺_3_己烯己酸酯、芳樟醇及其氧化物 ,香叶醇、橙花叔醇、雪松醇、α_法尼烯、水杨酸甲酯、顺茉莉酮、 2 6_二叔丁基对甲苯酚、苯酚。
The variation of the roasted green tea aroma during tea processing was studied by gas chromatography and mass spectrograph (GC/MS). During the green tea manufacture, the quantity of aroma components increased, the total content of aroma compounds was showed the tendency as high→low→ high. De_enzyming and drying are the two key processes for aroma formation. The former is the primary stage for aroma formation, and the later is aroma formation stage. The high content of aroma constituents in the roasted green tea were E_2_hexen_1_ol, 1_octen_3_ol, Octanol, hexanol, heptanal, nonanal, cis_3_hexenyl butyrate, cis_3_hexenyl hexanoate, linalool and linalool oxides, geraniol, nerolidol, cedrol, α_ farnesene, methyl salicylate, cis_jasmone, butylated hydroxytoluene, phenol and indole etc.
出处
《茶叶科学》
CAS
CSCD
北大核心
2001年第2期124-129,共6页
Journal of Tea Science
