茶叶科学2012，Vol.32Issue(1)：9-16,8.
广东红茶香气成分的比较研究
Investigation and Comparison of the Aroma Components in Guangdong Black Tea
摘要
Abstract
For the purpose of studying the volatile aroma components in Guangdong black tea and determine the main aroma components, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in black tea samples and their contribution to the total aroma. Results showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketone, terpene, hydrocarbon etc., among which the alcohol was the most important compounds and ester and aldehyde were next to flower-like, fruit-like, refreshing and sweet aroma were the main character of Guangdong black tea. Linalool, gerariol, methyl salicylate, linalool oxide and nonanal were the five most important compounds, representing 37.55%, 11.90%, 8.89%, 5.4% and 5.21% of the total aroma respectively. The alcohol was the most important compounds in Yingde tea population, the contents of aldehyde and ketone were more in Baimao tea population. Dancong and Fujian tea plant contained more terpene compounds.关键词
广东红茶/香气/项空固相微萃取法/气质联用分析Key words
Guangdong black tea/ aroma/ HS-SPME/ GC-MS分类
轻工纺织引用本文复制引用
王秋霜,陈栋,许勇泉,尹军峰..广东红茶香气成分的比较研究[J].茶叶科学,2012,32(1):9-16,8.基金项目
国家茶叶产业技术体系项目,编号CARS-23 （）
