广东农业科学
廣東農業科學
엄동농업과학
GUANGDONG AGRICULTURAL SCIENCES
2009年
12期
42-45
,共4页
王秋霜%凌彩金%柯乐芹%黄国资%赵超艺
王鞦霜%凌綵金%柯樂芹%黃國資%趙超藝
왕추상%릉채금%가악근%황국자%조초예
普洱茶%香气%进展
普洱茶%香氣%進展
보이다%향기%진전
Puer tea%aroma%progress
茶叶香气是决定茶叶品质的重要因子之一,香气物质在茶叶中的含量很少,一般只占干物质的0.02%.普洱茶有与其他茶类不同的独特香气,呈香物质及其含量也有所不同,加工过程会导致香气组分及含量的变化.对普洱茶香气的研究进展做了详细的阐述.
茶葉香氣是決定茶葉品質的重要因子之一,香氣物質在茶葉中的含量很少,一般隻佔榦物質的0.02%.普洱茶有與其他茶類不同的獨特香氣,呈香物質及其含量也有所不同,加工過程會導緻香氣組分及含量的變化.對普洱茶香氣的研究進展做瞭詳細的闡述.
다협향기시결정다협품질적중요인자지일,향기물질재다협중적함량흔소,일반지점간물질적0.02%.보이다유여기타다류불동적독특향기,정향물질급기함량야유소불동,가공과정회도치향기조분급함량적변화.대보이다향기적연구진전주료상세적천술.
Tea aroma is one of the important factors whiela determine the tea quality. However they have relatively less content in tea, representing 0.02 % of the dry matter. Pu-erh tea has special aroma different from other tea. What's more, the aroma component and content is different, which will change during processing. The article made an elaborate report on latest research progress of Pu-erh tea aroma.
