Analysis of the aroma components in Wuyishan black tea(武夷山地区新红茶香气分析)

LIUChunli(刘春丽); GUOWenfei(郭雯飞)

doi:10.3785/j.issn.1008-9497.2014.01.014

Zhejiang Daxue xuebao. Lixue ban (Jan 2014)

Analysis of the aroma components in Wuyishan black tea(武夷山地区新红茶香气分析)

LIUChunli(刘春丽),
GUOWenfei(郭雯飞)

Affiliations

LIUChunli(刘春丽): Department of Chemistry, Zhejiang University, Hangzhou 310027, China(浙江大学化学系，浙江　杭州　310027)
GUOWenfei(郭雯飞): Department of Chemistry, Zhejiang University, Hangzhou 310027, China(浙江大学化学系，浙江　杭州　310027)

DOI: https://doi.org/10.3785/j.issn.1008-9497.2014.01.014
Journal volume & issue: Vol. 41, no. 1
pp. 58 – 62

Abstract

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通过SDE对武夷山新红茶（金骏眉、银骏眉、妃子笑、金针梅）进行香气提取，采用GC和GC-MS分析精油总量和香气成分，结果表明4种新红茶主要香气成分相似，包括香叶醇、芳樟醇及其氧化物、2-苯乙醇、(E)-2-己烯醛.与云南金骏眉和斯里兰卡红碎茶香气相比，由于自然环境、茶树品种或发酵时间不同，香气成分有较大的差异.

Published in Zhejiang Daxue xuebao. Lixue ban

ISSN: 1008-9497 (Print)
Publisher: Zhejiang University Press
Country of publisher: China
LCC subjects: Science: Mathematics: Instruments and machines: Electronic computers. Computer science; Science: Physics
Website: https://www.zjujournals.com/sci/EN/1008-9497/home.shtml

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