做青过程中酶学及香气变化研究进展  

A Rewiew on Research of Enzymology and Changes of Fragrance during Roating Processing

作　　者：刘蕾[1] 龚淑英[1] 王辉[1] 

机构地区：[1]浙江大学茶学系,杭州310029

出　　处：《茶叶》2008年第4期208-212,共5页Journal of Tea

摘　　要：做青是乌龙茶加工的特殊工序,也是决定乌龙茶品质的关键。本文对做青中酶学研究及香气变化的研究进展进行了归纳总结与分析,最后进行了讨论与展望。Rotating is a peculiar procedure for oolong tea processing, which is closely connected with its quality. The research on enzymology and changes of fragrance during rotating process is summarized and prospects are discussed.

关 键 词：乌龙茶 做青 酶学研究 香气 

分 类 号：TS272[农业科学—茶叶生产加工]