• 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 26 Issue 6
Feb.  2012
Turn off MathJax
Article Contents
YANG Ru-xing, ZHANG Lei, YOU Zhi-ming, CHEN Zhi-zhi, WU min-yi. Suitability for Processing and Aroma Analysis of Baiyun-tezao Tea[J]. Fujian Journal of Agricultural Sciences, 2011, 26(6): 971-976.
Citation: YANG Ru-xing, ZHANG Lei, YOU Zhi-ming, CHEN Zhi-zhi, WU min-yi. Suitability for Processing and Aroma Analysis of Baiyun-tezao Tea[J]. Fujian Journal of Agricultural Sciences, 2011, 26(6): 971-976.

Suitability for Processing and Aroma Analysis of Baiyun-tezao Tea

  • Received Date: 2011-04-02
  • Rev Recd Date: 2011-11-19
  • Publish Date: 2011-12-15
  • Using the traditional processing technology, the green tea, black tea and white tea were processed with the leaves from the newly bred Baiyun-tezao tea variety.Suitability of the tea for processing was determined by sensory evaluation and aroma analysis on the resultant teas.GC-MS were used to detecte the aromatic components.The results showed that the new variety was suitable for making green tea,blacktea and white tea, as the sensory scored 90.2 to 94.9 points.The tea samples were found to have 43 aromatic components, including 8 alcohols, 11 aldehydes, 6 ketones, 5 esters, 2 alkanes, 8 vinyls, and 3 nitrogen compounds.The compounds in the highest concentrations in the green tea, black tea and white tea were all alcohols, at 47.41%, 58.79% and 76.03%, respectively.The aldehydes, ketones, esters and vinyls were also high.Specifically, -linalool, trans-Geraneroli, -trans-Ocimene, cis-Jasmine, salicylic acid, methyl eater, and nonanal and -lonol were the aromatic components found in the Baiyun-tezao.
  • loading
  • [1]
    宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003:39.
    [2]
    戴素贤,谢赤军,陈栋,等.七种高香型乌龙茶香气成分的主成分分析[J].华南农业大学学报,1999,20(1):113-117.
  • 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 (2689) PDF downloads(778) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return