不同湿度做青环境对乌龙茶香气的影响 _和茶网--全球最大最专业的网上茶叶、茶具商城 关键词： 做青环境；湿度；乌龙茶；香气组分 [gap=1015]Key words ：Green-making condition; Humid; Oolong tea;Aromatic constituents
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The following aromatic constituents of sicuan-middle-and-smell-leaf variety increased during barking and withering procedure: Linelool and its oxides, Geraniol, alpha-Farnesene, Nerolidol, n-Hexadecanoic acid.
福云7号品种增加较大的香气成分为：α—法呢烯。
参考来源 - 花香绿茶的香气成分分析By comparing and analysizing the aromatic constituents,aromatic content between the rainy Jasmine in naturally and the sunny Jasmine,prove if it is impossible to gain the anticipant purpose by enhancing the exterior condition.
通过测定该状态下的茉莉花香气成分与自然状态下雨水茉莉花的香气成分和含量并将其与晴天茉莉花进行对比，以鉴定是否能达到预期的效果。 实验结果表明：通过改善外部的养花条件能达到预期的效果。
参考来源 - 雨水茉莉花香气成分分析及其增香措施的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The aromatic constituents of green tea heated at various temptures were analyzed by GC.
利用标样和Gc分析成品茶，经过不同温度复火处理前后的香气。
The results showed that the aromatic constituents and contents of two plants were distinctly different.
结果表明，白玉兰和望春玉兰花香成分的种类及含量存在较大差异。
This paper studied aromatic constituents of four kinds of fragrant green teas as well as comparison with two oolong teas.
本研究分析了四个品种花香绿茶的香气成分，并和乌龙茶作对比。
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