• 中文核心期刊
  • CSCD来源期刊
  • 中国科技核心期刊
  • CA、CABI、ZR收录期刊

Message Board

Respected readers, authors and reviewers, you can add comments to this page on any questions about the contribution, review,        editing and publication of this journal. We will give you an answer as soon as possible. Thank you for your support!

Name
E-mail
Phone
Title
Content
Verification Code
Volume 25 Issue 4
Nov.  2011
Turn off MathJax
Article Contents
ZHONG Qiu-sheng, CHEN Chang-song, YOU Xiao-mei, TAO Xiang-hui, ZHANG Ying-gen, CHEN Rong-bing. Effect of processing conditions on flavor of Dangui oolong tea[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 468-474.
Citation: ZHONG Qiu-sheng, CHEN Chang-song, YOU Xiao-mei, TAO Xiang-hui, ZHANG Ying-gen, CHEN Rong-bing. Effect of processing conditions on flavor of Dangui oolong tea[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 468-474.

Effect of processing conditions on flavor of Dangui oolong tea

  • Received Date: 2010-04-04
  • Rev Recd Date: 2009-05-09
  • Publish Date: 2010-08-15
  • Aimed to fine tune the processing in order to upgrade the flavor quality of Dangui(C.Snensis cv.Dangui) Oolong Tea,this study was conducted to analyze the flavoring components of the tea under varying processing conditions.The tea made with the second leaves of slightly or medium banjhi were used for the study.The strictly controlled air temperature and relative humidity in the processing room were the processing variables.The results showed that the major aromatic compounds of the Dangui Oolong Tea were geraniol,α-farnesene,benzeneacetaldehyde,benzaldehyde,β-linalool and linalool oxides,cis-3-hexenyl hexoate,butanoic acid,3-methyl-,2-phenylethyl ester,3,4-dimethylcyclohexanol,benzyl nitrile and indole.They differed,and were much richer,in the tea processed in the air-conditioned room than in nature environment.The sensory evaluation indicated that the scores on the flavor,aroma,taste,liquor color of the tea samples were higher when processed in a controlled environment than not.It was thus concluded that by controlling the processing room temperature and relative humidity,the tea quantity could be improved with the increase in the flavoring constituents of the resultant tea product.
  • loading
  • [1]
    张天福.福建乌龙茶[M].福州:福建科学技术出版社,1990.
    [2]
    戴素贤,谢赤军,李启念,等.凤凰单枞5个名枞乌龙茶香气组分分析[J].茶叶科学,1998,18(1):39-46.
    [3]
    陈荣冰,游小妹,黄福平,等.瑞香及其母本黄旦乌龙茶香气组分分析报告[J].福建农业学报,2004,19(2):82-84.
    [4]
    郭玉琼,詹梓金.白芽奇兰茶不同环境做青过程香气形成研究[J].福建茶叶,2000,(2):17-19.
    [5]
    郭玉琼,詹梓金,金心怡,等.梅占茶不同环境做青过程香气形成及其变化[J].中国农学通报,2007,23(5):115-119.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (2509) PDF downloads(786) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return