| 乌龙茶做青过程中香气的动态变化规律 |
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| 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 |
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| 作者姓名： | 王日为 张丽霞 杨伟丽 周跃斌 |
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| 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 |
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| 基金项目： | 湖南省科委资助项目!(湘科字 15 5号 - 63) |
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| 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。
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| 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 |
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| 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 |
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| Authors: | Wang Riwei Zhang Lixia Yang Weili Zhou Yuebin |
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| 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. |
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| Keywords: | Oolong tea rotating aroma change laws |
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