摘要
用主成分分析法对7种高香型乌龙茶的主要香气成分进行了分析结果表明:各香型茶皆有较为突出的赋香物质存在,这些物质的不同组合,形成了各自的香气特征文章中列出肉桂香茶、玉兰香茶、黄枝香茶。
The principal component analysis method was used to analyse the aroma constituents of 7 high aroma pattern Oolong teas The results showed that each aroma pattern of the Oolong tea has its own importing aromatic material The aroma charasteristic was different when the aroma composing matter changed The aroma constituents expression patterns were listed for Rouguixiang tea, Yulanxiang tea, Huangzhixiang tea and Zhilanxiang tea
出处
《华南农业大学学报》
CAS
CSCD
北大核心
1999年第1期113-117,共5页
Journal of South China Agricultural University
基金
广东省农业重点科技(9622042-04)资助
关键词
乌龙茶
香气成分
主成分分析
Oolong tea
aromatic constituents
principal component analysis