摘要
用气相色谱———质谱法分析了岭头单枞乌龙茶做青过程中香气组分的变化,结果表明:从萎凋叶→第1次摇青静置叶→第3次摇青静置叶→第5次摇青静置叶,芳香物质种类增多、精油总量增加,说明做青对岭头单枞乌龙茶香气形成起着重要的作用。
Changes in aromatic constituents of Lingtou Dancong Oolong tea in the process of green-making were monitored with gas chromatography and mass spectrometry. The results showed that the number of kinds of aromatic constituents and the total amount of aromatic oils increased steadily from leaf withering to the first and second and third swaying and laying tea leaves. It is, therefore, concluded that green-making plays an important role in aroma formation in Oolong tea.
出处
《西南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2003年第1期55-58,共4页
Journal of Southwest Agricultural University
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"项目资助课题
关键词
岭头单枞
乌龙茶
做青过程
香气成分
Lingtou Dancong
Oolong tea
sun-withering
green-making
aromatic constituents
