摘要
综述茶鲜叶、成品茶中脂肪酸的种类、含量研究,在茶叶加工过程中脂肪酸氧化降解及其对茶叶香气品质的影响,也对茶叶中脂肪酸的研究方法作出了总结与展望,以期为深入研究茶叶加工、贮藏等工艺对茶叶品质的影响、改善茶叶的品质等相关研究提供参考。
The research progress of the types and contents of fatty acids in fresh tea leaves and tea products,the oxidation and degradation of fatty acids in tea manufacturing and its influence on quality of tea aroma were reviewed,and research methods on fatty acids in tea were made a summary and outlook,so as to provide the reference for further study of tea processing,storage and other craft effect,improving the quality of the tea quality of tea and related research.
出处
《食品研究与开发》
CAS
北大核心
2017年第4期220-224,共5页
Food Research and Development
关键词
脂肪酸
香气
品质
氧化降解
fatty acid
aroma
quality
oxidative degradation
