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    戴素贤,谢赤军,陈栋,郑如钦,谢振伦. 七种高香型乌龙茶香气成分的主成分分析[J]. 华南农业大学学报, 1999, (1): 113-117.
    引用本文: 戴素贤,谢赤军,陈栋,郑如钦,谢振伦. 七种高香型乌龙茶香气成分的主成分分析[J]. 华南农业大学学报, 1999, (1): 113-117.
    shu
    Dai Suxian,Xie Chijun,Chen Dong,Zheng Ruqin,Xie Zhenlun. Principal Component Analysis on Aroma Constituents of Seven High-Aroma Pattern Oolong Teas[J]. Journal of South China Agricultural University, 1999, (1): 113-117.
    Citation: Dai Suxian,Xie Chijun,Chen Dong,Zheng Ruqin,Xie Zhenlun. Principal Component Analysis on Aroma Constituents of Seven High-Aroma Pattern Oolong Teas[J]. Journal of South China Agricultural University, 1999, (1): 113-117.
    shu

    七种高香型乌龙茶香气成分的主成分分析

    Principal Component Analysis on Aroma Constituents of Seven High-Aroma Pattern Oolong Teas

      摘要
    • 摘要: 用主成分分析法对７种高香乌龙茶的主要香气成分进行了分析。结果表明：各香型茶皆有较为突出的赋香物质存在，这些物质的不同组合，形成了各自的香气特征。文章中列出肉桂香茶，玉兰香茶，黄枝香茶，芝兰香茶名香气成分组合的表达式。

       

      Abstract: The principal component analysis method was used to analyse the aroma constituents of 7 high aroma pattern Oolong teas The results showed that each aroma pattern of the Oolong tea has its own importing aromatic material The aroma charasteristic was different when the aroma composing matter changed The aroma constituents expression patterns were listed for Rouguixiang tea, Yulanxiang tea, Huangzhixiang tea and Zhilanxiang tea

       

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