| 云南普洱茶香气成分研究进展 |
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| 引用本文： | 梁涛,李光涛,周玲,姜东华,陈保,罗发美,张怀志,罗正刚. 云南普洱茶香气成分研究进展[J]. 热带农业科技, 2012, 35(2): 16-20 |
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| 作者姓名： | 梁涛 李光涛 周玲 姜东华 陈保 罗发美 张怀志 罗正刚 |
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| 作者单位： | 1. 云南省普洱农业学校,云南普洱,665000
2. 普洱市综合技术检测中心,云南普洱,665000 |
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| 摘 要： | 简述云南普洱茶香气成分研究的进展,报道了普洱生茶、熟茶、以及不同产地、不同贮藏时间、不同干燥方法、不同茶树品种原料人工后发酵过程中的香气成分及含量变化。
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| 关 键 词： | 普洱茶 香气成分 研究进展 |
Recent Advance in Research of Fragrance Ingredients of Puer Tea |
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| LIANG Tao,LI Guang-tao,ZHOU Ling,JIANG Dong-hua,CHEN Bao,LUO Fa-mei,ZHANG Huai-zhi,LUO Zheng-gang. Recent Advance in Research of Fragrance Ingredients of Puer Tea[J]. Tropical Agricultural Science & Technology, 2012, 35(2): 16-20 |
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| Authors: | LIANG Tao LI Guang-tao ZHOU Ling JIANG Dong-hua CHEN Bao LUO Fa-mei ZHANG Huai-zhi LUO Zheng-gang |
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| Affiliation: | 1.Puer Agriculture School of Yunnan,Simao 665000,China;2.Puer Centre of Complex Technique & Inspection,Simao 665000,China |
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| Abstract: | The recent advance in research of fragrance ingredients of Puer tea was described briefly.The fragrance ingredients and its proportion in fermented teas is reported in accordance with its types(black or green tea),origins,storage time,dry method and cultivars. |
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| Keywords: | Puer tea fragrance ingredient research advance |
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