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. shu

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

Analytical Center, Computer Center, Zhejiang University, Hangzhou, 310027

Received Date: 26 June 1990

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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