作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《广东农业科学》 2009年第12期37-38,共2页

摘　　要： 对英红6号红碎茶香气化合物组成的研究结果表明,英红6号红茶香气由醇、醛、酮、酯、内酯酸及未知物等7类42种化合物组成,在已鉴定的37个组分中,醇类化合物含量最高,占香气总物质的59.9%;该红茶中的芳樟醇及其氧化物的含量与国家级茶树良种云南大叶十分相近,其香气特征与感观审评结果亦完全吻合。 The aroma constituents of chopped red tea of Yinghong 6 were analyzed. There were seven classes of components in the aroma, added up to 42 constituents, such as adecanol, aldehyde, ketone, and unknown components. In the tested thirty-seven constituents, the content of adecanol was the richest in the aroma components, according for 59.9%. Compared the linalool and oxidative with Yunnan Daye, the contents were closed to each other. And the aroma characteristic was similar by the sensory test.

关 键 词： 红茶 英红 号 香气物质 化学组成

领　　域： [农业科学]