摘要
以武夷肉桂品种鲜叶为原料,通过3种做青强度对做青过程中香气组成的动态变化进行GC/MS检测。结果表明,已醛、正戊醇、芳樟醇氧化物I、芳樟醇氧化物II、(2)-已酸-3-已烯酯+苯乙醛、α-法尼烯、香叶醇、苯乙醇、β-紫罗酮、茉莉酮、橙花叔醇、吲哚等香气组分随做青强度增加而积累,品质也相应提高,同时表明,橙花叔醇是福建乌龙茶的主要特征香气组分,高含量的橙花叔醇可以作为优质肉桂茶的香气指标之一。
Changes of aroma constituents during Zuoqing procedure and their relation to Oolong tea quality were studied by GC/MS analysis by using the shoots of Camellia sinensis Var. Wuyi Rougui. The results indicated that the concentration of essential constituents such as hexanal, (E)-2-hexenal 1-pentanol, linalool oxide(I), linalool oxide(II), (z)-hexanoic,3-hexenyl ester+benzeneacetaldehyde, .α-farnesene, geraniol, phenylethyl alcohol, β-ionone, jasmone, nerolidol, indole increased with the increasing of the intensity of Zuoqing treatment, which resulted in the improvement of Oolong tea quality. It was also shown that nerolidol was the characteristic aroma consituent of Fujian Oolong tea and it can be used as one of indicators of the quality of Rougui Oolong tea.
出处
《茶叶科学》
CAS
CSCD
北大核心
2003年第1期31-37,共7页
Journal of Tea Science
基金
福建省自然科学基金项目(B0010023)
