食品科学技术学报2019，Vol.37Issue(1)：62-71,10.DOI:10.3969/j.issn.2095-6002.2019.01.010
典型名优绿茶香气化学研究进展
Research Progress in Flavor Chemistry of Famous Green Teas
摘要
Abstract
The premium green teas are normall≥characterized b≥their superior qualit≥and desirable aro-mas, of which their chemical profiles are similar but also distinctive. Four kinds of famous green teas, in-cluding Dongting Biluochun Tea, Xihu Longjing Tea, Xin≥ang Maojian Tea, and Huangshan Maofeng Tea, were studied in terms of the formation mechanisms of their aromas, their ph≥sical and chemical properties, as well as their sensor≥properties. Some factors, including the tea varieties, growth environ-ment, processing technolog≥and storage conditions, have been found to have significant impact on the tea qualit≥, which will be the research focus of the flavor chemistr≥ of green teas in the future.关键词
名优绿茶/香气/感官品质/形成机理/特征香型Key words
famous green tea/aroma/sensor≥ qualit≥/formation mechanism/characteristic odor t≥pe分类
轻工纺织引用本文复制引用
孙灵湘,董明辉,顾俊荣,杨代凤,王梅馨..典型名优绿茶香气化学研究进展[J].食品科学技术学报,2019,37(1):62-71,10.基金项目
科技部重点研发计划项目(2016YFD0400302-5) （2016YFD0400302-5）
现代农业产业技术体系资助项目(CARS-23 &25) （CARS-23 &25）
北京市自然科学基金资助项目(6172013) （6172013）
果蔬农产品保鲜与加工北京市重点实验室资助项目(Z141105004414037). （Z141105004414037）
