| 茉莉花茶香气影响因素研究进展 |
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| 引用本文： | 朱建新,程福建,杨江帆. 茉莉花茶香气影响因素研究进展[J]. 中国茶叶, 2021, 0(1): 40-43 |
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| 作者姓名： | 朱建新 程福建 杨江帆 |
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| 作者单位： | 福建农林大学园艺学院 |
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| 基金项目： | 福建省2011协同创新中心中国乌龙茶产业协同创新中心专项(闽教[2015]75号);福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06);茉莉花茶智能窨制设备的研究开发项目(2019-N-22)。 |
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| 摘 要： | 香气是茉莉花茶的主要风味指标之一,占茉莉花茶感官审评权重的35%,因此,充分了解茉莉花茶香气的影响因素,有助于对茉莉花茶品质进行有效调控。文章综述前人对茉莉花茶香气、加工工艺以及茉莉茶香气影响因素的研究进展,以期为后续研究提供参考。
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| 关 键 词： | 茉莉花茶 香气 窨花拼和 |
Research Progress on Factors Influencing Aroma of Jasmine Tea |
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| ZHU Jianxin,CHENG Fujian,YANG Jiangfan. Research Progress on Factors Influencing Aroma of Jasmine Tea[J]. China Tea, 2021, 0(1): 40-43 |
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| Authors: | ZHU Jianxin CHENG Fujian YANG Jiangfan |
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| Affiliation: | (College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China) |
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| Abstract: | Aroma is one of the main flavor indicators of jasmine tea,and it accounts for 35%of the sensory evaluation weight of jasmine tea.Therefore,a full understanding of the aroma influencing factors can effectively regulate the quality of jasmine tea.In this paper,the factors affecting the aroma of jasmine tea were summarized in order to provide references for the follow-up research. |
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| Keywords: | Jasmine tea aroma scenting flower combination |
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