乌龙茶香气成分研究进展
Research Progress on Aroma Components of Oolong Tea
邵静娜 1郑生宏 1周大云 1吉庆勇 1宁秋燕 1何卫中1
作者信息
- 1. 浙江省丽水市农林科学研究院,浙江丽水 323000
- 折叠
摘要
香气是决定乌龙茶品质等级的重要因素,乌龙茶香型丰富,香气成分复杂,不同茶叶的香气特征主要由多种成分的有机组合形成,文章总结了乌龙茶主要香气成分和常见检测方法,并就乌龙茶品种、工艺、产区、季节对乌龙茶香气组分的影响进行综述.
Abstract
Aroma is an important factor determining the quality of oolong tea.Oolong tea exhibits rich aroma types with complex aroma components.The aroma characteristics of different tea leaves are mainly formed by the organic combination of multiple components.The article summarizes the primary aroma components of oolong tea and common detection methods.It also reviews how oolong tea varieties,production processes,production areas,and seasons influence the aroma components of oolong tea.
关键词
乌龙茶/香气/组分Key words
Oolong tea/Aroma/Component引用本文复制引用
基金项目
现代农业产业技术体系建设项目(CARS-19)
出版年
2024
国家科技期刊平台
NSTL
万方数据