| 绿茶香气组成及其在加工中变化研究进展 |
| |
| 引用本文： | 谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):35-38. |
| |
| 作者姓名： | 谭月萍 黄建安 刘仲华 |
| |
| 作者单位： | 1. 湖南农业大学茶学系·长沙·410128
2. 湖南农业大学茶学系·长沙·410128;湖南省天然产物工程技术研究中心·长沙·410128 |
| |
| 摘 要： | 绿茶香气组分目前已分离鉴定达300多种。本文综述了绿茶香气成分和特征香气成分，香气物质在绿茶加工中的变化及绿茶香气形成的机理。
|
| 关 键 词： | 绿茶 香气 研究进展 |
Advances in Green Tea Aroma Components and Their Variation during Tea Processing |
| |
| TAN Yue-ping,HUANG Jian-an,LIU Zhong-hua.Advances in Green Tea Aroma Components and Their Variation during Tea Processing[J].Tea Communication,2006,33(1):35-38. |
| |
| Authors: | TAN Yue-ping HUANG Jian-an LIU Zhong-hua |
| |
| Abstract: | At present,over 300 aroma components in green tea were analyzed and identified.In this paper,the aroma components and the characteristic aroma components in green tea and their variation during processing and the formation mechanism of aroma were summarized. |
| |
| Keywords: | Green tea Aroma Advances |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
