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不同湿度做青环境对乌龙茶香气的影响
发布时间 2011-07-31 浏览 50066 次
">ZHANG Fang-zhou1,CHEN Rong-bing1,LI Yuan-qin2,JIANG Fu-ying1
(1.Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuan 355015,China;
2.Institute of Scientific and Technological Information, Fujian Academy of Agricultural Sciences)Abstract：Aromatic constituents of Huangdan Oolong tea were analysed with GC and MS and were compared in different green-making humid conditions.The major aromatic constituents of Huangdan Oolong tea were nerolidol,α-farnesene, linalool and its oxide, geraniol, pheny lacetal dehyde, indole, cis-jasmine lactoneβ-ionone + cis-jasmone, benzyl acetate and so on.At the same temperature,the content of aromatic constituents were different, the aromatic quality in
(1.Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuan 355015,China;
2.Institute of Scientific and Technological Information, Fujian Academy of Agricultural Sciences)Abstract：Aromatic constituents of Huangdan Oolong tea were analysed with GC and MS and were compared in different green-making humid conditions.The major aromatic constituents of Huangdan Oolong tea were nerolidol,α-farnesene, linalool and its oxide, geraniol, pheny lacetal dehyde, indole, cis-jasmine lactoneβ-ionone + cis-jasmone, benzyl acetate and so on.At the same temperature,the content of aromatic constituents were different, the aromatic quality in
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