| 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].云南热作科技,2012(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-m .,ZHANG Huai-zhi% LUO Zheng-gang.Recent Advance in Research of Fragrance Ingredients of Puer Tea[J].Journal of Yunnan Tropical Crops Science & Technology,2012(2):16-20. |
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| Authors: | LIANG Tao LI Guang-tao ZHOU Ling JIANG Dong-hua% CHEN Bao% LUO Fa-m ZHANG Huai-zhi% LUO Zheng-gang |
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| Institution: | 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 ingredi- ents and its proportion in fermented teas is reported in accordance with its types （ black or green tea）, origins, storage time, dry method and cuhivars. |
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| Keywords: | Puer tea fragrance ingredient research advance |
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