The research of aroma formative mechanism indicated that tea aroma components were mainly transformed by aroma precursors during processing.
香气形成机理的研究表明，茶叶香气主要由香气前体物质在加工过程中转化而成的。
In this paper, the aroma components and the characteristic aroma components in green tea and their variation during processing and the formation mechanism of aroma were summarized.
本文综述了绿茶香气成分和特征香气成分，香气物质在绿茶加工中的变化及绿茶香气形成的机理。
The changes of main biochemical components and aroma in de-enzyming leaf of quality-tea were studied during its frozen storage.
对名优茶杀青叶进行冷冻存贮，研究其贮藏中主要生化成份、香气等的变化。
At present, over 300 aroma components in green tea were analyzed and identified.
绿茶香气组分目前已分离鉴定达300多种。
The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC- MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC- MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
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