期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

1999

25

3

194-199

10.3321/j.issn:1007-1032.1999.03.007

湖南省科委资助项目!（湘科字 15 5号 - 63）；

本校为第一机构

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分

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,benzenedic...