茉莉花茶加工技术与吸香机理研究现状  

Technology and Mechanism of Jasmine Tea Scenting

作　　者：张钰婷[1] 叶秋萍[1] 程淑华[1] 张作家 黄丹樨[1] 金心怡[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《热带作物学报》2016年第1期203-207,共5页Chinese Journal of Tropical Crops

基　　金：国家"十二五"科技部支撑计划项目(No.2014BAD06B06);2014年福建省大学生创新创业训练计划项目(No.201410389051)

摘　　要：为了进一步综合地认识茉莉花茶窨制的工艺本质、完善茉莉花茶窨制技术,本文综述和分析了茉莉花茶加工技术及吸香机理的研究现状,并对后续研究进行了展望。In order to further comprehensively understand the technological essence of tea scenting, improve the scenting technique, the paper described the traditional scenting technology and continuous scenting process and its existing problems, summarized and analyzed the present situation of the research and technology. The perspectives on the future were presented.

关 键 词：花茶 吸香机理 吸香技术 物理吸附 化学吸附 

分 类 号：S571.1[农业科学—茶叶生产加工]