安徽农业大学学报2016，Vol.43Issue(3)：337-344,8.DOI:10.13610/j.cnki.1672-352x.20160512.010
不同等级和储藏时间白茶香气组分差异性研究
Volatile compounds of white tea of different grades and different storage times
摘要
Abstract
The effects of grade and storage time on aromatic compounds in white teas were studied.The aroma compositions were extracted using simultaneous distillation and solvent extraction and analyzed by gas chromatography and mass spectrograph (GC-MS).The results showed that 51 compounds were identified in four grades of white tea,in which 14 alcohols and 8 aldehydes accounted for 38.60％-42.84％ and 24.26％-45.94％ of the total amount,respectively.The total aroma contents in Baimudan were the highest among different grades.Fifty-six aromatic compounds were identified in white tea produced in 5 different years.Twelve alcohols,9 aldehydes and 16 hydrocarbons were the major components among the identified compounds,accounting for 20.96％-39.84％,11.78％-30.82％ and 3.38％-21.04％,respectively.The contents of acids in the white tea produced in 1993 were significantly higher than those in other years.This study revealed odor characteristics of white tea in different grades and explored the variation of white tea aroma during storage,which would provide scientific references for reasonable storage in Tea Company and give consumers an objective knowledge on white tea.关键词
白茶/香气/等级/陈化Key words
white tea/aroma/grade/storage分类
轻工纺织引用本文复制引用
丁玎,宁井铭,张正竹,宛晓春..不同等级和储藏时间白茶香气组分差异性研究[J].安徽农业大学学报,2016,43(3):337-344,8.基金项目
国家现代农业(茶叶)产业体系建设专项(CARS-23)和公益性行业专项(201410225)共同资助. （茶叶）
