摘要
茶叶香气是形成茶叶风味特征、决定茶叶价值的重要指标,茶中香气物质含量极微,一般占茶叶干物量的0.01%~0.05%,选择好分析方法是茶叶香气分析结果准确的保证。本文综合目前茶叶香气分析方法的研究报道,为茶叶香气分析提供理论支撑。
Tea aroma is the important index to form tea characteristics and decide the tea value. Tea aroma content is very little in tea, generally with a percentage of 0.01%~0.05%. Appropriate testing method is the guarantee of right analysis result. The aricle summarize the research report concerning tea aroma analysis method, aimed to offer theory support for tea aroma analysis.
出处
《茶叶通讯》
2011年第1期40-43,共4页
Journal of Tea Communication
关键词
茶叶
香气
分析方法
Tea
Aroma
Analysis method
