引用本文:
Xin Weng PANG, Cao Yuan QIAN, Yue Ling GU. STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS[J]. Chinese Chemical Letters,
1991, 2(5): 387-390.
Citation: Xin Weng PANG, Cao Yuan QIAN, Yue Ling GU. STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS[J]. Chinese Chemical Letters, 1991, 2(5): 387-390.
Citation: Xin Weng PANG, Cao Yuan QIAN, Yue Ling GU. STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS[J]. Chinese Chemical Letters, 1991, 2(5): 387-390.
STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS
摘要:
To investigate the aroma components characteristic of roasted green tea and fresh 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.
English
STUDIES ON THE AROMA CONSTITUENTS OF ROASTED HANGZHOU GREEN TEA AND THE FRESH LEAVES BY GC/MS
Abstract:
To investigate the aroma components characteristic of roasted green tea and fresh 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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