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乌龙茶做青过程中香气的动态变化规律
引用本文:王日为,张丽霞,杨伟丽,周跃斌. 乌龙茶做青过程中香气的动态变化规律[J]. 湖南农业大学学报(自然科学版), 1999, 25(3): 194-199
作者姓名:王日为  张丽霞  杨伟丽  周跃斌
作者单位:1. 湖南农业大学理学院,长沙,410128
2. 湖南农业大学食品科学技术学院,长沙,410128
基金项目:湖南省科委资助项目!(湘科字 15 5号 - 63)
摘    要:为探讨做青对乌龙茶香气形成的作用,采用XAD-2吸附剂捕集香气、GC和GC/MS分析,对乌龙茶做青及晒青工序的香气变化进行了研究。结果表明,晒青能增加香气组分数和香精油总量,做青则能改变低沸点和高沸点香气组分含量的比例;乌龙茶摇青工序中产生的花香特征化合物为,苯甲醇,橙花叔醇,水杨酸顺-3-己烯酯,邻苯二甲酸二丁酯和两种未鉴定的组织。

关 键 词:乌龙茶  做青  香气  变化  规律
修稿时间:1998-12-08

Study on the Aroma Changes DuringRotating Process of Oolong Tea
Wang Riwei,Zhang Lixia,Yang Weili,Zhou Yuebin. Study on the Aroma Changes DuringRotating Process of Oolong Tea[J]. Journal of Hunan Agricultural University, 1999, 25(3): 194-199
Authors:Wang Riwei  Zhang Lixia  Yang Weili  Zhou Yuebin
Abstract:In order to examine the effect of the rotating process on the aroma forming of Oolong tea,XAD 2 was used to absorb the headspace of samples and the headspace analyzed by GC and GC/MS. The results showed:the numbers of constituents and the total of essential oil were increased after sunny withering treatment;the rate of the low and high boiling point compounds was changed during rotating process:the characteristic aroma constituents of rotating leaves were benzyl alcohol,nerolidol,cis 3 hexenyl salicylate,benzenedicarboxylic acid dibutyl ester and two unidentified compounds.
Keywords:Oolong tea rotating aroma change laws
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