炒青和烘青绿茶香气的对比分析

Comparing Aroma Analysis Roasted to Baked Green Tea

首次采用柱吸附装置提取了炒青和烘青绿茶茶汤的顶空香气,经气相色谱/质谱(GC/MS)分析了二者香气在组成和含量上的差别。结果表明,炒青和烘青绿茶香气组分之间差异小,而在香气组分的相对含量上差异较大,这是形成二者各自不同香型特点的主要原因。

The headspace aroma of both the roasted and the baked green tea infusion extracted by the absorptive column device was analysed for the first time by GC/MS forcomparison.The result showed that the difference of the aroma composition between the roasted and the baked green tea was small, but the difference of their aroma components in relative content was significant , which caused mainly the different aroma character istics of the roasted and baked green tea.