| 花香绿茶的香气成分分析 |
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| 引用本文： | 周春明,袁海波,秦志荣,郑林. 花香绿茶的香气成分分析[J]. 现代食品科技, 2004, 20(2): 101-104 |
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| 作者姓名： | 周春明 袁海波 秦志荣 郑林 |
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| 作者单位： | 浙江省轻工业研究所食品室,杭州,310009;中国农业科学院茶叶研究所,杭州,310008 |
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| 摘 要： | 本研究分析了四个品种花香绿茶的香气成分,并和乌龙茶作对比。研究发现,晒青和摊放工序是形成花香绿茶特征香气及香型的关键。经GC和GC/MS分析鉴定,构成花香绿茶的主要香气成分为芳樟醇及其氧化物、水杨酸甲酯、香叶醇、己酸-顺-3-乙己烯酯、丁香烯、-法呢烯、橙花叔醇、茉莉酮酸甲酯、6,10,14-三甲基十五烷酮及邻苯二甲酸二丁酯等。花香绿茶的香型由各香气成分的组成、含量及其各自阈值决定。
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| 关 键 词： | 花香绿茶 乌龙茶 香气成分分析 |
| 文章编号： | 1007-2764(2004)02-0101-041 |
| 修稿时间： | 2004-02-15 |
Analysis on Aromatic Constituents of Fragrant Green Teas |
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| Zhou Chunming,Yan Haibo,Chen Zhirong,Zeng Lin. Analysis on Aromatic Constituents of Fragrant Green Teas[J]. Modern Food Science & Technology, 2004, 20(2): 101-104 |
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| Authors: | Zhou Chunming Yan Haibo Chen Zhirong Zeng Lin |
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| Abstract: | This paper studied aromatic constituents of four kinds of fragrant green teas as well as comparison with two oolong teas. Basking and withering procedure were vital in forming characteristic perfume of fragrant green teas that differ from conventional green teas. GC and GC/MS analysis and identification indicated that Linalool and its oxides, Methyl salicylate, Geraniol, Hexanoic acid, 3-hexenyl ester, Caryophyllene, alpha-Farnesene, Nerolidol, Methyl jasmonate, 2-Pentadecanone, 6,10,14-trimethyl and Dibutyl phthealate were the leading aromatic constituents of fragrant green teas. The aromatic type of fragrant green tea was determined by content, composition and different sensory threshold value of each aromatic constituent. |
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| Keywords: | Fragrant green tea Oolong tea Aromatic constituents analysis |
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