食品工业科技2012，Vol.33Issue(14)：116-119,123,5.
广东仁化白毛红茶香气组成的比较研究
Research and comparison of the aroma components in Guangdong renhua Baimao black tea
摘要
Abstract
For the purpose of studying the volatile aroma component in black tea processed with Guangdong native tea variety-Renhua Baimao tea as material and determining the main aroma components,the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds of 3 black tea products and their contribution to the total aroma. The results showed that more than 50 aroma compounds were identified including alcohol, ester,aldehyde, ketones,terpene, hydrocarbon and etc,among which the alcohol was the most important compound,ester and aldehyde were next to it. Predominant components in Renhua Baimao tea variety- black tea were linalool, methl salcylate, nonanal, Neroli and linalool oxide,representing 27.78% ,9.85% ,7.99% ,7.42% and 6.84% of the total aroma respectively. Baimao black tea contained more flower fruit-like（eg, linalool,nonanal, Neroli and etc）. than Sri Lanka Wuwa black tea（CK3） and less than Yinghong 9（CK1）. However,the fragrant oil compounds in Baimao black tea were less than CK3 and higher than CK1. It might be the reason that in sensory Baimao black tea had fresh and thick sweet aroma liked CK1 as well as persistent fine sharp aroma liked CK3.关键词
仁化白毛红茶/香气/顸空固相微萃取法/气质联用Key words
Renhua Baimao black teal 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..广东仁化白毛红茶香气组成的比较研究[J].食品工业科技,2012,33(14):116-119,123,5.基金项目
广东省科技计划项目 （）
国家茶叶产业技术体系项目（CARS-23）. （）
