It was found that neutral and weak acid conditions are advantageous to the production of aroma compounds.
研究结果表明，中性、弱酸性条件有利于挥发性风味物质的形成。
The results showed that contents of polyphenols, catechins, caffeine and amino acids decreased, off_flavor aroma got weak and tea cream decreased with the drop of raw material grade.
结果表明，随原料级别的降低，所制罐装绿茶水中多酚类、儿茶素、咖啡碱、氨基酸的含量下降；
Shake the bottle prior to each use, and let it sit for about a day before making a conclusion that the aroma is too weak;
每一次使用前先摇一摇，在决定这样的气味是否太弱之前把它静置一天；
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