A STUDY ON THE FLAVOR OF ROASTED GREEN TEA——Ⅲ. THE AROMA CHARACTERISTIC OF ROASTED GREEN TEA AND THE DIFFERENCES OF FLAVOR BETWEEN SPRING AND SUMMER ROASTED GREEN TEAS AND AMONG VARIOUS GRADES OF ROASTED GREEN TEAS
作者：
曾晓雄;汪琢成
作者机构：
湖南农学院
浙江农业大学
语种：
中文
关键词：
春茶;夏茶;绿茶;芳香族化合物;气相色谱
关键词(英文)：
Spring tea;Summer tea;Green tea;Aromatic compounds;Gas chromatography
The aroma concentrates of spring, summer and various grades ofroasted green teas were analysed by GC/MS and GC. and resulted in the dis-covery that the flavor differences between spring and summer roasted green teasand among different grades of roasted green teas lie in the differences of thecontents of floral componts and esters, which may be the characteristic com-pounds of the flavor of roasted green tea. And It was also found that theformation...
