학술저널
Nerolidol is one of most important content in tea aroma, especially in Oolong tea. This experiment focuses on the impact of time and medium on nerolidol volatilization. The results of nerolidol volatilization with infusion time showed that the peak areas of nerolidol increased from 1 to 3 min, then decreased. The maximum peak area of nerolidol volatilization was 25630.78 at 3 min. Tea polyphenol had strong promotion impact on fragrant compound volatize, caffeine had limited impact on volatilization, while polysaccharide inhibited nerolidol volatilization.
Introduction
Materials and Methods
Conclusion
Acknowledgement
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