| 中国各茶类中主要芳香物质组成及其在加工过程中的变化 |
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| 引用本文： | 赵和涛,汪春元.中国各茶类中主要芳香物质组成及其在加工过程中的变化[J].天然产物研究与开发,1990,2(3):42-48. |
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| 作者姓名： | 赵和涛 汪春元 |
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| 作者单位： | 安徽省农科院祁门茶叶研究所，安徽省农科院祁门茶叶研究所 安徽祁门 245600，安徽祁门 245600 |
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| 摘 要： | 祁门红茶、龙井茶、茉莉花茶、白兰花茶和乌龙茶,不仅是中国的名优茶,而且也是主要出口茶类。这些名茶芳香馥郁,品质独特,与其含有大量芳香物质密切相关。本文综合有关研究成果,简要概述了这五类名优茶中主要芳香物质构成、特点及变化。
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| 关 键 词： | 中国茶叶 芳香物质 成份分析 |
CONSTITUENTS OF MAIN VOLATILE COMPOUNDS IN FAMOUS CHINESE TEA AND THEIR CHANGES IN PROCESSING |
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| Zhao Hetao,Wang Chunyuan.CONSTITUENTS OF MAIN VOLATILE COMPOUNDS IN FAMOUS CHINESE TEA AND THEIR CHANGES IN PROCESSING[J].Natural Product Research and Development,1990,2(3):42-48. |
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| Authors: | Zhao Hetao Wang Chunyuan |
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| Abstract: | Amongst the main exported kinds of the famous Chinese tca are those: Qimen Black Tea, Longjing Tea, Jasmine Tea, Bailan Scented Tea and Oolung Tea. Constituents of lots of aroma substances are intimate correlative to the characteristic of these kinds of tea in aromatic fragrance and special quality. This article cemprehends of the constitutes and the very formation of the main volati(?) fiavour compounds of these five kinds of famous Chinese tea cn s(?)rthesizirg the resuits of researches. |
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| Keywords: | Chinese tea Volatile compounds Prccessing Censtitutes analysis |
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