茶叶科学技术Issue(3)：1-8,8.
云南红茶的香气特征研究
Study on the Characteristic Aroma Components of Yunnan Black Tea
摘要
Abstract
The aroma components of 38 Yunnan black tea samples were extracted by Simultaneous Distillation and Extraction(SDE) and determined by Gas Chromatography Mass Spectrometry(GC-MS). The aroma composition and the differences of aroma constituents between CTC and Congou black tea samples were investigated. Results showed that similar aroma compounds were found both in Yunnan congou black tea and CTC black tea, but there contents varied a lot. A total of 97 aromatic compounds were found in the samples, including alcohols, aldehydes, acids, ketones, esters, lactones, nitrogenous and alkenes. Among the 23 pontent aroma compounds, the levels of alcohols was highest then the followed by aldehydes.关键词
云南红茶/工夫红茶/红碎茶/香气/GC-MS分析Key words
Yunnan black tea/congou black tea/CTC black tea/aroma constituents/GC-MS引用本文复制引用
任洪涛,周斌,方林江,夏凯国,张劲松,秦太峰..云南红茶的香气特征研究[J].茶叶科学技术,2012,(3):1-8,8.基金项目
云南省应用基础研究面上项目(2010ZC086) （2010ZC086）
