做青湿度对岭头单枞乌龙茶香气成分影响的研究

EFFECT OF DIFFERENT GREEN-MAKING HUMIDITY ON AROMATIC CONSTITUENTS IN LINGTOUDANCONG OOLONG TEA

用气相色谱—质谱法分析了岭头单枞乌龙茶不同湿度做青香气组分的变化 .结果表明 ,做青湿度是影响乌龙茶香气的重要因素 .高湿 ( 90 % )、低湿 ( 70 % )做青芳香物质种类少 ,精油总量低 ,特征组分含量低 ;中湿 ( 80 % )做青芳香物质种类多 ,精油总量高 ,特征组分含量高 .

The effect of different green-making humidity on the aromatic constituents in Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry.The results showed that the tea with high humidity (90%) or low humidity (70%) green-making possessed less kinds of aromatic constituents,lower total of aromatic oil and lower concentration of characteristic aromatic constituents while more kinds of aromatic constituents,higher total of aromatic oil and higher concentration of characteristic aromatic constituents were obtained by moderate humidity processing.It was concluded that green-making humidity was the important factor to affect aroma of Oolong tea.