摘要
茶叶香气是构成茶叶品质的主要因子。随着人们生活水平提高与生方活式的多样化,对其香味要求也越来越高。因此自1920年以来,茶叶香气的研究一直比较活跃。几十年来,国内外对红茶与包种茶的香气特征、形成转化机理进行了重点研究。
The aroma constiuents of spring roasted green tea and fixed fresh tea leaves (dried) were analyzed by GC/MS.The results show that the aroma bases of spring roasted green tea are ethyl acetate,trans-2-hexen-l-ol,cis-3-hexeny formate,heptanal,benzylalcohol,linalool and its oxides,1,5-octadien-3-ol,phenylethanol,α-terpineol,gera-niol,indole,β-ionone and nerolidol.The contents of indole,cis-jasmone geraniol,Hnalool oxides etc.in the fixed fresh tea leaves are much lower than those in the spring roasted green tea.3-Methyl-2,3-dihydrofuran,4-hydroxy methyl cyclohexanone etc.were identified first time from green tea.
出处
《色谱》
CAS
CSCD
北大核心
1990年第3期169-172,共4页
Chinese Journal of Chromatography
