不同干燥温度和方式对绿茶香气组分和特征影响的研究

研究了不同干燥温度(高、中、低)和干燥形式(烘干和炒干)对绿茶香气组分和香型的影响。用SDE蒸馏萃取香气物质,GC-MS从中分离鉴定出55种化合物。分别计算比较了各峰的面积百分比及各峰与内标峰面积的比。用不同处理的茶样中绝大多数的香气组分是相同的,大部分化合物的相对含量,其低温处理的茶样比高温处理的含量高。作者认为这样香气化合物的不同配比导致了不同的香气特征。

Effect of different Temperatures and ways of Drying on Aroma Constituents and Characterstics of Green Tea

The effect of different temperatures (high, middle and low) and ways (roasting and firing) of drying on aroma constituents and characteristics of green tea were investi-gated by comparing the aroma compositions and patterns of different tea samples made from same tea cultivar. Fifty five compounds were isolated and identified by GC-MS. Peak area percentages and area ratio of the each peak to the internal standard were calculated and compared. The most majority of aroma constituents are same in different tea samples, but their relative content is quite different. The relatitve contents of most conpounds are gigher in low temperature tea sample than in middle and high temperatures tea sample. It was thought that different relative content of these conpunds are responsible for the differ-ent aroma charateristics.