Comparison of the Sensory Characteristics and Aroma Components of Fu Brick Tea for Sale in Border Areas of Different Regions

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成果类型：

期刊论文

作者：

赵仁亮;胥伟;吴丹;姜依何;朱旗

通讯作者：

Zhu, Q.

作者机构：

[胥伟; 吴丹; 姜依何; 朱旗] Key Lab of Education Ministry for Tea Science, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China

College of Horticulture, Henan Agricultural University, Zhengzhou, 450002, China

[赵仁亮] Key Lab of Education Ministry for Tea Science, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>College of Horticulture, Henan Agricultural University, Zhengzhou, 450002, China

通讯机构：

Key Lab of Education Ministry for Tea Science, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China

语种：

中文

关键词：

产区;边销茯砖茶;金花;香气成分;气相色谱-质谱法(GC-MS)分析

关键词(英文)：

Aromatic components;Fu brick tea for sale in border areas;Gas chromatography-mass spectrometry (GC-MS) analysis;Golden flora;Production area

期刊：

现代食品科技

ISSN：

1673-9078

年：

2017

卷：

期：

页码：

217-224

DOI：

10.13982/j.mfst.1673-9078.2017.10.031

基金类别：

国家自然科学基金项目（31571802）湖南省教育厅重点项目（14A066）

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

为研究我国不同地域边销茯砖茶的香气品质特点,试验选取具有代表性的陕西、湖南和浙江三主产区的边销茯砖茶为研究对象,采用同时蒸馏萃取法结合气质联用（GC-MS:Gas Chromatography-Mass Spectrometer）对其香气成分进行了分析,并结合感官审评初步探明了不同主产区边销茯砖茶的香气特征。三产区边销茯砖茶香气以纯正为主要特点,但陕西茯砖茶带高火香,湖南茯砖茶"菌花香"较明显,浙江茯砖茶略带青气。GC-MS分析结果表明:从陕、湘和浙三产区的边销茯砖茶样品中分别检测出46、56和53种香气成分,共有香气成分45种,主要以醇类、醛类和酮类物质为主,分别占陕、湘和浙边销茯砖茶检出香气总量的65.22%、6...

摘要(英文)：

To study the aroma quality characteristics of Fu brick tea for sale in border areas of different regions in our country, tea samples from representative production areas (including Shanxi, Hunan and Zhejiang province) were used as the research objects. The aromatic components of Fu brick tea were analyzed by simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS), whilst we used the sensory evaluation to preliminary prove the aroma characteristics of Fu brick tea. The main aroma features o...

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Comparison of the Sensory Characteristics and Aroma Components of Fu Brick Tea for Sale in Border Areas of Different Regions

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