温度对茶叶香气的影响  

Effects of various temptures on tea aroma

作　　者：梁靖[1] 须海荣[1] 蒋文莉[1] 王漪 

机构地区：[1]浙江大学茶学系,杭州310029 [2]山东青岛果茶工作站

出　　处：《茶叶》2002年第4期194-196,共3页Journal of Tea

摘　　要：利用标样和Gc分析成品茶,经过不同温度复火处理前后的香气。结果表明:不同温度处理后,香气种类的差异不明显,但含量相差较大,且大部分增加。香气指数在85℃处理时最大,115℃处理时比对照低。随着复火温度的升高,氨基酸含量逐渐降低,部分氨基酸转化成了香气成分。The aromatic constituents of green tea heated at various temptures were analyzed by GC. The result showed that there was no remarkable difference in the main compositions between control and heated tea (HT), though contents of most constituents of HT increased. Flavour index (FI) was the highest in sample heated at 85℃, while the lowest of that at 115℃. The amount of amino acids decreased with heating temperature.

关 键 词：温度 茶叶 香气 香气指数 氨基酸 

分 类 号：TS272[农业科学—茶叶生产加工]