| 乌龙茶汁的浓缩工艺对其香气成分的影响 |
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| 引用本文： | 李影,袁身淑. 乌龙茶汁的浓缩工艺对其香气成分的影响[J]. 食品与发酵工业, 2002, 28(9): 10-14 |
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| 作者姓名： | 李影 袁身淑 |
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| 作者单位： | 1. 江南大学,化学与材料工程学院,无锡,214036
2. 江南大学,分析测试中心,无锡,214036 |
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| 摘 要： | 以乌龙茶为原料 ,乌龙茶的浸提液 2 # 为参照 ,采用GC MS方法来分析其膜浓缩产品3# 和真空减压浓缩产品 1# 中香气成分的种类、数量及含量的差别。感官评定进一步证明 ,膜浓缩工艺对乌龙茶香气成分的损失小
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| 关 键 词： | 乌龙茶 香气成分 膜浓缩 真空减压浓缩 |
| 修稿时间： | 2002-07-05 |
The Influence of Concentrating Technology on the Flavor of Oolong Tea |
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| Li Ying Yuan Shenshu. The Influence of Concentrating Technology on the Flavor of Oolong Tea[J]. Food and Fermentation Industries, 2002, 28(9): 10-14 |
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| Authors: | Li Ying Yuan Shenshu |
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| Affiliation: | Li Ying 1 Yuan Shenshu 2 |
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| Abstract: | The influence of concentrating technology on the flavor of oolong tea is studied, through the analysis of the differece in the kind,number and content of aromatic substances between membrane-concentrated product(sample No.1)and vacuum-concentrated product(sample No.3)by the GC-MS method with the extract of oolong tea(sample No.2)as the control.The corresponding organoleptic evaluation tests are carried out in the respects of the aroma,liquor colour and taste of tea to conclude that memrane-concentrated technology with minor influence on the flavor of oolong tea. |
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| Keywords: | ooling tea aromatic-constituents membrane-concentrcted vacuum-concentrcted |
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