萎凋工艺对白茶香气变化的研究

来源 :第三届“明州茶论”研讨会 | 被引量 : 0次 | 上传用户：haorui524

【摘要】

：

白茶的香气成分中醇类和醛类占很大的比例,这体现了白茶鲜嫩、清醇、毫香显露等香气特征.本文探讨了温度对萎凋工艺的影响.白茶香气成分主要有:已醛、1-戊烯-3-醇、(E)-2-已烯醛、(Z)-3-已烯-1-醇、苯甲醛、苯乙醛、香叶醇、橙花叔醇、芳樟醇、环氧芳樟醇、脱氢芳樟醇、芳樟醇氧化物、苯甲醇、苯乙醇等.香气总量,特别是醇类和醛类在低温长时间的萎凋过程中逐渐增多,体现了白茶的香气鲜嫩,滋味醇和的品质

【作者】

：

李凤娟蔡良绥余琼瑶何普明

【机构】

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北京吴裕泰茶业股份有限公司福建省裕荣香茶业有限公司

【出处】

：

第三届“明州茶论”研讨会

【发表日期】

：

2014年7期

【关键词】

：

白茶萎凋工艺香气成分感官品质

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