摘要
利用SDE-GC/MS联用技术,提取分析19个凤凰单丛茶的挥发成分,将它们进行气味类型分析,结果发现同香型不同品种间的差异较为相似,不同香型之间的差异较大,各气味比重不同,并具有其他香型非共有的气味类型,且不同香型之间的区别特征不同,为香型鉴定提供了科学依据.
The volatile compositions of 19 kinds of Fenghuang Dancong Tea with different aromatics were analyzed,by using a combination of simultaneous distillation extraction and gas chromatography-mass spectrometry(SDE/GCMS).classification and identification by the qualitative and quantitative discrepancies of different aromatics.The results showed that there were similar differences among different varieties of the same aromatics.The differences among different aromatics were great.The proportion of eacharomatics was different,and the different aromatics had different non-common odors.These can be used as one of the important basis in the aroma pattern classification in the Fenghuang Dancong tea.
作者
杨环
周春娟
石恩宇
朱慧
YANG Huan;ZHOU Chun-juan;SHI En-yu;ZHU hui(Editorial Department,Hanshan Normal University,Guangdong 521041,China;School of Materials Science and Engineering,Hanshan Normal University,Chaozhou,521041,China;School of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou,521041,China.)
出处
《嘉应学院学报》
2019年第6期78-82,共5页
Journal of Jiaying University
基金
2017年潮州市委宣传部文化研究资金项目（z17078）
韩山师范学院博士科研启动项目（QD20150703）
广东省科技发展专项资金（公益研究与能力建设方向）项目（2016A030303063）
关键词
凤凰单丛茶
香型
分类
鉴定
Fenghuang Dancong Tea
Aromatics
classification
identification
