摘要
香气是衡量茶叶品质的重要指标之一,普洱茶中香气物质种类繁多含量少,但是特征香气成分却不一。归纳和分析了普洱生茶、普洱熟茶、渥堆后发酵、贮藏等茶叶香气变化的研究现状,对普洱茶香气的研究进展进行综述,并对其发展作了展望。
Aroma is one of the important indicators for measuring the quality of tea. The aroma components in Puer Tea are variety and low-content, but the characteristic aroma components are diverse. In this paper, the research status of the changes of aroma components in Puer Raw Tea, Puer Ripe Tea, and during pile-fermentation process and storage process are summarized and analyzed. Moreover, the future developments were prospected.
出处
《中国茶叶加工》
2013年第2期38-41,共4页
China Tea Processing
基金
云南省企业技术中心创新能力建设(2009D1037)
关键词
普洱茶
香气成分
进展
Puer Tea, Aroma component, Progress
