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《Journal of Tea Science》 2001-01
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Studies on the Different Aroma Making Methods of Green Tea Aroma

ZHU Qi 1,SHI Zhao peng 1,REN Chun mei 2 [WT6BX](1 College of Food Science,Hunan Agriculture Univicity; 2 College of Science,Hunan Agriculture Univicity, Changsha 410128,China)[WT5”HZ]  
The essential oils from green tea prepared by simultaneous distillation extraction,headspace absorption,vacuum distillation extraction were investigated by GC MS The recovery rate and the organoleptic evaluation of the aroma got by three methods were studied It showed that there were great differences among them SDE method showed the highest results in content,kinds of aroma and the rate of aroma recovery,but it showed great effects on the tea samples,especially on the aroma HAS method showed some improvement,but the effect was still significant VDE method showed a little effect on tea samples,compared with other two methods,and could better reflect the characteristic of green tea aroma
【Fund】: 国家重点科技项目! (攻关 )计划 85 -5 13-2 3 -0 6
【CateGory Index】: TS27
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