乌龙茶做青过程中香气组成的动态变化及其与品质的关系

doi:10.13305/j.cnki.jts.2003.01.007

Abstract

Abstract: Changes of aroma constituents during Zuoqing procedure and their relation to Oolong tea quality were studied by GC/MS analysis by using the shoots of Camellia sinensis Var. Wuyi Rougui. The results indicated that the concentration of essential constituents such as hexanal, (E)-2-hexenal 1-pentanol, linalool oxide(I), linalool oxide(II), (z)-hexanoic,3-hexenyl ester+benzeneacetaldehyde, .α-farnesene, geraniol, phenylethyl alcohol, β-ionone, jasmone, nerolidol, indole increased with the increasing of the intensity of Zuoqing treatment, which resulted in the improvement of Oolong tea quality. It was also shown that nerolidol was the characteristic aroma consituent of Fujian Oolong tea and it can be used as one of indicators of the quality of Rougui Oolong tea.

Key words: Tea science, Oolong tea, Zuoqing intensity, Aroma component, Quality

CLC Number:

F307.12

HUANG Fu-ping, CHEN Rong-bin, LIANG Yue-rong, CHEN Wei, LU Jiang-lian, CHEN Chang-song, YOU Xiao-mei. Changes of Aroma Constituents during Zuoqing Procedure and Its Relation to Oolong Tea Quality[J]. Journal of Tea Science, 2003, 23(1): 31-37.

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Changes of Aroma Constituents during Zuoqing Procedure and Its Relation to Oolong Tea Quality

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