采用SDE法研究速溶绿茶香气在加工过程中的变化

本研究采用SDE法对速溶绿茶在加工过程中香气的变化进行了跟踪研究。结果表明：工艺对速溶绿茶香气有较大的影响，使得茶香气在加工过程中逐渐损失，其中在提取工艺和浓缩工艺损失较严重，经喷雾干燥后，某些香气成分有所增加，但成品速溶绿茶的香气与原料的香气无论在含量上还是在数量上均已相差甚远，已不具有原茶的风味。在此过程中不同香气类型和香气组分的损失程度存在较大差异。SDE法对香气的提取分离有一定影响。

Study on Changes of Aroma of Instant Green Tea During the Process by SDE Method

The changes of aroma of instant green tea during the process by SDE steam Distillation Extraction method were studied. The results showed that the process had great effects on the aroma of instant green tea. The aroma was lost in the process gradually, especially in the procdss of extraction and concentration. Some aroma compounds increased after spray drying, but the flavor of instant green tea was totally different in comparison with that of infused green tea. The degree of aroma groups and aroma compound lost during the process was different. The method of SDE had some effects on the aroma compounds of tea leaves.