高香绿茶的香气成分分析  

Analysis of Aroma Constituents of High-fragrant Green Tea

作　　者：吴春兰[1] 陈江明[1] 黄亚辉[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《现代食品科技》2012年第5期579-582,共4页Modern Food Science and Technology

基　　金：广东省重点科技攻关项目(2009B020201013)

摘　　要：经过晒青、摊放、摇青的高香绿茶样,生化成分含量均高于普通绿茶对照样;在香气分析中,高香绿茶的香气种类比普通绿茶多,酯类和酚类物质分别比普通茶样的高10.8%和3.44%,这些香气成分的形成构成了高香绿茶的香型特征。High-flagrant green tea is a new kind of green tea added with withering and fermentation. It was found that the biochemical component contents and aroma of high-flagrant green tea were higher than that of common green tea. Flavor, esters and phenols of high-flagrant green tea were 10.8% and 3.44% higher respectively than those of ordinary green tea. Those aroma components accounted for the characteristics of high-fragrant green tea flavor.

关 键 词：高香绿茶 生化成分 香气成分 

分 类 号：TS272.7[农业科学—茶叶生产加工]