摘要
用气相色谱—质谱法分析了岭头单枞乌龙茶不同温度下做青香气组分的变化,结果表明:高温(29℃)做青芳香物质种类少、精油总量低、特征组分含量低,中温(25℃)、低温(21℃)做青芳香物质种类多、精油总量高、特征组分含量高。说明做青温度是影响乌龙茶香气的重要因素。
The effect of different Zuo-qing temperature on aromatic constituents in Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry. Results showed that the tea with high Zuo-qing temperature possessed less kinds of aromatic constituents,lower total of essential oil and lower concentration of characteristic aromatic constituents, and the tea processed under the moderate and low temperature possessed more kinds of aromatic constituents, higher amounts of essential oil and higher concentration of characteristic aromatic constituents. It was concluded that Zuo-qing temperature is the important factor to effect aroma of Oolong tea.
出处
《茶叶科学》
CAS
CSCD
北大核心
2002年第1期30-33,共4页
Journal of Tea Science
基金
广东省(九五)攻关课题"单枞茶做青微域环境与品质关系的研究"资助项目
关键词
做青温度
岭头单枞乌龙茶
香气成分
影响
Lingtoudancong
Oolong tea
Zuo-qing temperature
Aromatic constituents
