摘要
采用GC/MS与GC分析手段分析春、夏季炒青绿茶与不同级别炒青绿茶的香气浓缩物,结果表明:春、夏季炒青绿茶香气的差异与不同级别炒青绿茶香气的差异在于花香成分与酯类化合物含量的差异,因此它们可能是炒青绿茶的香气特征性化合物,并且,香气成分形成与加工条件有一定的关系。
The aroma concentrates of spring, summer and various grades ofroasted green teas were analysed by GC/MS and GC. and resulted in the dis-covery that the flavor differences between spring and summer roasted green teasand among different grades of roasted green teas lie in the differences of thecontents of floral componts and esters, which may be the characteristic com-pounds of the flavor of roasted green tea. And It was also found that theformation of aroma compounds is related to the processing conditions.
关键词
青茶
夏茶
绿茶
香气特点
气相色谱
Spring tea
Summer tea
Green tea
Aromatic compounds
Gas chromatography
