摘要
茶叶香气是决定茶叶品质的重要因子之一,香气物质在茶叶中的含量很少,一般只占干物质的0.02%。普洱茶有与其他茶类不同的独特香气,呈香物质及其含量也有所不同,加工过程会导致香气组分及含量的变化。对普洱茶香气的研究进展做了详细的阐述。
Tea aroma is one of the important factors which determine the tea quality. However they have relatively less content in tea, representing 0.02 % of the dry matter. Pu-erh tea has special aroma different from other tea. What＇s more, the aroma component and content is different, which will change during processing. The article made an elaborate report on latest research progress of Pu-erh tea aroma.
出处
《广东农业科学》
CAS
CSCD
北大核心
2009年第12期42-45,共4页
Guangdong Agricultural Sciences
关键词
普洱茶
香气
进展
Puer tea
aroma
progress
