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辉锅温度对炒青绿茶香气的影响 被引量:35

EFFECT OF TEMPERATURE ON FLAVOR DURING SECOND DRYING OF ROASTED GREEN TEA
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摘要 用气相色谱(GC)、气相色谱(GC)/质谱(MS)法分析了炒青绿茶不同温度辉锅过程中茶叶香气的变化,结果表明,提高辉锅温度能明显增加芳香醇和萜烯醇类含量,而具青气的脂肪醇、醛保留较少,有利于茶叶香气的发展。用高效液相色谱法分析辉锅过程氨基酸、可溶性糖的变化,结果表明,提高辉锅温度有利于2类物质向香气成分转化。根据茶叶外形和香气品质要求,提出了辉锅前期低温长炒,后期逐渐升温干燥的分段干燥技术。 The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.The results showed that the contents of aromatic alcohols and terpenols increased remarkably and contents of fatty alcohols and aldehydes decreased by raising temperature during second drying. So this was benificial to develop tea flavor. Also by HPLC analysis,the compound of amino acids and soluble sugars was proved to be changed into aroma matter in a accelerative way with the raising temperature in second drying. According to the quality requirements of tea shape and flavor,the technology of different-period drying,namely long time roasting under lower temperature in the earlier period and gradual temperature raising at the later stage of second drying, was suggested.
出处 《华中农业大学学报》 CAS CSCD 北大核心 1996年第1期94-99,共6页 Journal of Huazhong Agricultural University
基金 湖北省科委"八五"攻关项目
关键词 炒青 绿茶 辉锅 温度 香气 茶叶加工 roasted green tea second drying temperature flavor
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参考文献6

  • 1杨贤强,沈生荣,陈席卿.炒青绿茶制造中香气组份变化的研究[J].食品科学,1989,10(8):1-7. 被引量:19
  • 2团体著者,制茶学,1993年
  • 3倪德江,浙江农业大学学报,1992年,18卷,3期,18页
  • 4王华夫,茶叶科学,1989年,9卷,1期,49页
  • 5团体著者,茶叶生物化学,1988年
  • 6施兆鹏,湖南农学院学报,1987年,4期,43页

二级参考文献1

  • 1杨贤强,沈生荣.炒青绿茶香气形成机理初探[J]茶叶,1988(03).

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