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題名 | 小綠葉蟬吸食茶菁對白毫烏龍茶香氣成份之影響=Effect of Smaller Green Leafhoppers Feeding on the Aroma of Formosa Oolong Tea |
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作者姓名(中文) | 胡智益; 李志仁; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 24 民94.11 |
頁次 | 頁65-76 |
分類號 | 473.4 |
關鍵詞 | 香氣成份; 氣相層析質譜儀; 固相微萃取法; 白毫烏龍茶; 小綠葉蟬; Aroma; GC/MS; SPME; Formosa Oolong tea; Smaller green leafhopper; Jacobiasca formosana; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗以臺茶12號為材料,利用GC/MS分析比較未受小綠葉蟬危害及受到危害茶菁所製成的白毫烏龍茶,發現受到危害的茶菁所製成的茶,其顯著增加的香氣成份為:linalool、linalooloxides(furanoid type & pyranoid type)、3,7-dimethyl-1,5,7-octatrien-3-ol、2,6-dimethyl-3,7-octadien-2,6-diol、benzaldehyde、benzyl alcohol、2-phenylethanol及methyl salicylate,香氣成份主要以linalool及其氧化物組成為主,應為小綠葉蟬危害茶菁後的關鍵香氣成分。比較其它具有熟果香或蜂蜜香的葡萄或蜂蜜的香氣成分,發現除了methyl salicylate之外,其它成份均和熟果香或蜂蜜香密切相關,應為構成白毫烏龍茶之熟果香及蜂蜜香的主要成份。 |
英文摘要 | TTES No. 12 was used as plant material to compare the aroma of Formosa Oolong Tea made of tea leaves with or without feeding injury by the smaller green leafhoppers. By using GC/Ms analysis, we found that the aroma components of tea leaves with feeding damage contain much more linalool, linalooloxide (furanoid type and pyranoid type), 3,7-dimethyl-1, 5,7-octatrien-3-ol, 2,6-dimethyl-3, 7-octadien-2, 6-diol, benzaldehyde, benzyl alcohol, 2-phenylethanol, and methyl salicylate. Linalool and its derivatives are the key aroma components in tea leaves with feeding injury by the smaller green leafhoppers. Compared with other foods with mature-fruit-like and honey-like aroma, we found that except for methyl salicylate, those components are related to mature-fruit-like and honey-like aroma, and make up the characteristic mature-fruit-like and honey-like aroma in Formosa Oolong Tea. |
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