| 不同香型绿茶品质的研究 |
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| 引用本文： | 陈玉琼,宋培兵.不同香型绿茶品质的研究[J].湖北农业科学,2003(3):65-67. |
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| 作者姓名： | 陈玉琼 宋培兵 |
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| 作者单位： | 华中农业大学园艺林学学院,湖北,武汉,430070 |
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| 摘 要： | 对同一鲜叶制成的清香型、栗香型、高火香型以及焦香型绿茶的主要品质成分及感官品质进行了研究 ,结果表明 ,茶叶由清香、栗香、高火香到焦香 ,随火功逐渐加重 ,其茶多酚、氨基酸、可溶性糖的含量均逐渐下降 ,且差异显著 ;感官品质的外形和叶底色泽逐渐黄变 ,滋味由鲜醇变为焦苦 ,品质逐渐变劣。
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| 关 键 词： | 绿茶 香型 品质成分 |
| 文章编号： | 0439-8114(2003)03-0065-03 |
| 修稿时间： | 2003年2月21日 |
Study on the qualities of green tea with different aromas |
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| CHEN Yu qiong,SONG Pei bing.Study on the qualities of green tea with different aromas[J].Hubei Agricultural Sciences,2003(3):65-67. |
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| Authors: | CHEN Yu qiong SONG Pei bing |
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| Abstract: | The main biochemistry components and sense qualities of different-aroma green teas made from same fresh leaf were studied. There were remarkable differences in main biochemistry components and sense qualities among fresh-flavor,chestnut-flavor,high fired-flavor and over fired-flavor green tea,and the polyphenols,amino acids,soluble sugar and chlorophyll decreased markedly during the drying with the increase of temperature,the color yellowed and taste got less fresh and brisk. |
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| Keywords: | green tea flavor qualities |
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