炒青绿茶加工中香气的动态变化_李拥军.pdf

2001, 21 (2) : 124- 129 J our nal of Tea Science : 1000- 369X (2001) 02- 0124- 06 1 2 李拥军, 施兆鹏 ( 1. , 410007; 2. , 410128) : : GC/MS , , y y , , : _2__ 1_1__3__3__3_, A_21 6_ : ; ; : TS2721 5+ 1 : A Dynamic Variation of Tea Aroma during the Processing of Roasted Green Tea 1 2 LI Yo g_ju , SHI Zhao_pe g ( 1. Hu a E try_Exit I spectio a d Quara ti e Bureau, Cha gsha 410007, Chi a; 2. Hu a Agricultural U iversity, Cha gsha 410128, Chi a) Abstract: The variatio of the roasted gree tea aroma duri g tea processi g was studied by gas chromatography a d mass spectrograph ( GC/ MS) . Duri g the gree tea ma ufacture, the qua tity of aroma compo e ts i creased, the total co te t of aroma compou ds was showed the te de cy as highy lowy high. De_e zymi g a d dryi g are the two key processes for aro- ma formatio . The former isthe primary stage for aroma formatio , a d the later is aroma formatio stage. The high co te t of aroma co stitue ts i the roasted gree tea were E_2_hexe _1_ol, 1_octe _3_ol, Octa ol, hexa ol, hepta al, o a al, cis_3_hexe yl butyrate, cis_3_hexe yl hexa oate, li alool a d li alool oxides, gera iol, erolidol, cedrol, A_far ese e, methyl salicylate, cis_jasmo e, butylated hydroxytolue e, phe ol a d i dole etc. Key Words: Roasted gree tea; Aroma; GC/MS y y y , , , , 200 g190 g130 g , 135 g60 g 50 g, 123456 , [ 1] ,