期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2001

27

2

97-99

10.3321/j.issn:1007-1032.2001.02.005

国家重点科技项目! （攻关 ）计划 （85 - 5 13- 2 3-0 6 ）；

本校为第一机构

为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析．结果表明，速溶绿茶香气在加工过程中逐步损失，其中提取工艺和浓缩工艺损失较严重，但不同香气类型和组分的损失程度存在一定差异，干燥工艺后香气组分数的损失较总量损失严重．

To reduce the influences on aroma by SDE,the changes of aroma of instant green tea during the process by headspace absorption were studied. The results show that aroma is lost in the process,especially in the process of extract and concentration. The degree of aroma loss is different between aroma group and aroma compound. The loss of aroma compound is more serious ...