摘要
研究结果表明，不同干燥方式影响茶叶香型明显。名茶清爽嫩香化合物有（顺）—3—已烯醇、（顺）—3—已酸已烯酯、芳樟醇、反—3—戊烯—2—酮、吲哚和正已醛、正庚醛、反—2—戊烯醛等；花香化功香化合物有吡嗪类、香叶醇、β—紫罗酮十（顺）—茉莉酮、苯乙腈、橙花叔醇、苯甲醇、芳樟醇氧化物、2—苯乙醇等。两香型成分含量同香气总量的比率，是影响名茶香气的重要因素。
It was obvious that various drying methods affect the famous tea's flavour pattern through the research how the dryingmethods affect the famous tea aroma. The fresh and cool-tender aroma components of famous tea include (z) －3－hexanol,(z) －3－Hexenyl hexanoate, Linalool, (E) － 3－penten－ 2－one. Indole, n－hexanal, n－Heptanal, (E) － 2－Pentenal,etc. and the flowery and burn aroma components include Pyrazines, Geraniol, β－Ionone+ (z) －jasmone, Benzyl cyanide,Nerolidol, benzyl alcohol, Linalool oxide, 2－Phenyl ethanol, etc. The ratio of the two sorts of flavour contents to the totalaroma content wes important factor affecting the famous tea aroma.
出处
《西南农业学报》
CSCD
北大核心
1998年第2期86-93,共8页
Southwest China Journal of Agricultural Sciences
基金
四川省科委应用基础研究项目
关键词
干燥方式
绿名茶
香型
茶树品种
Famous green tea
Flavour pattern
Drying method
Tea varieties
