不同干燥温度和方式对绿茶香气组分和特征影响的研究

Effect of different Temperatures and ways of Drying on Aroma Constituents and Characterstics of Green Tea

摘要:

研究了不同干燥温度(高、中、低)和干燥形式(烘干和炒干)对绿茶香气组分和香型的影响。用SDE蒸馏萃取香气物质,GC-MS从中分离鉴定出55种化合物。分别计算比较了各峰的面积百分比及各峰与内标峰面积的比。用不同处理的茶样中绝大多数的香气组分是相同的,大部分化合物的相对含量,其低温处理的茶样比高温处理的含量高。作者认为这样香气化合物的不同配比导致了不同的香气特征。

Abstract:

The effect of different temperatures (high, middle and low) and ways (roasting and firing) of drying on aroma constituents and characteristics of green tea were investi-gated by comparing the aroma compositions and patterns of different tea samples made f