【摘要】 用气相色谱 质谱法分析了岭头单枞乌龙茶不同温湿度环境下做青香气组分的变化 ,结果表明 :高温低湿做青芳香物质种类少 ,精油总量低 ,特征组分含量低 ;中温中湿做青芳香物质种类多 ,含量高 ,独有一些赋予愉快香气的芳香成分 ;低温和中湿做青均有利于芳香物质的积累 .说明做青温湿度环境是影响乌龙茶香气的重要因素更多还原

【Abstract】 The effect of different green making temperature & humidity on aromatic constituents in Lingtoudancong Oolong tea were studied by gas chromatography and mass spectrometry. Results showed that the tea made at high temperature and low humidity possessed less kinds of aromatic constituents, lower total amount of aromatic oil, and lower concentration of characteristic aromatic constituents than that made at moderate temperature and moderate humidity. More aromatic constituents were accumulated under low temperature green making or moderate humidity green making. It was concluded that green making temperature and humidity were important factors to effect aroma of Oolong tea.更多还原