摘要
选取6种福建著名乌龙茶进行气相色谱分析,检测出其构成香气特征的主要成分达25种。对闽南和闽北制茶工艺,有代表性的茶树品种、毛茶与成品茶、一级茶与二级茶等在香气成分及其组成比率上的差异进行比较,探索不同加工方法、不同茶类品种的香气组成与茶叶香气感官评定的联系及其变化规律。
Gas chromatogsaphic analysis in 1986 was performed on six selected Fujian Oolong Tea and twenty five major components creating tea fragrance were detected.Evaluation on tea qualities of tea by different pro- cessing techniques between southern and northern Fujian,various represen- tative tea cultivars,the unrefined tea and the refined tea,first class and second class tea on their different fragrance components and their relative proportions were also made.Thus the complexity of aromatic Fujian Oolong Tea,especially its fragrant constituents came from varied processed techni- ques,different cultivated varieties and different reactions to human olfact- ory organs were described.
关键词
乌龙茶
香气成分
香气特征
Oolong Tea
fragrant components
fragrance characteristics
