茯茶“散茶发花”过程香气成分的变化  

Changes in Aroma Components of Fu Cha during the Process of 'Fungus Growing on Loose Tea'

作　　者：何红霞[1] 金莉莎[1] 

机构地区：[1]国家植物功能成分利用工程技术研究中心,湖南农业大学教育部茶学重点实验室,长沙410128

出　　处：《茶叶通讯》2012年第1期15-19,共5页Journal of Tea Communication

基　　金：湖南省重大科技专项(茯茶产业化关键技术研究与示范2008FJ1005)

摘　　要：用GC-MS分析了散茯茶发花过程中的香气组成变化。分析结果表明,亚麻酸甲酯、棕榈酸等酸酯类化合物和大部分的醇类化合物的含量都随散茯茶发花进程而增加,其中1-辛烯-3-醇、芳樟醇、芳樟醇氧化物Ⅰ、芳樟醇氧化物Ⅱ等化合物尤为显著。这些化合物含量的增加对形成散茯茶的特征香气有重要贡献。Changes in aroma components of loose Fu Cha were analyzed using GC-MS（Gas Chromatography and Mass Spectrometry）. The results showed that almost all alcohols and esters including linolenic acid methyl ester, hexade- canoic acid increased during the process of ＂Fungus Growing＂. Among these components, the increases of 1-Octen-3-ol, linalool, linalool oxide Ⅰ, linalool oxide Ⅱ were most significant. The increases of these components are important for the formation of the characteristic aroma of loose Fu Cha.

关 键 词：散茯茶 发花 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工]