STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS

被引：0
|
作者：
Xin Weng PANG*
机构：
来源：
Chinese Chemical Letters | 1991年 / 05期
关键词：
TEA; CIS; GC;
D O I：
暂无
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学科分类号：
摘要：
To investigate the aroma components characteristic of roasted green tea and frcsh tea leaves the aroma concentrate was obtained by distillation and then extraction[1,2]. The aroma concentrate was treated under various experimental conditions. 70 and 52 aroma components were identified in roasted green tea and fresh tea leaves respectively.
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页码：387 / 390
页数：4
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