结果表明黑茶样品的挥发性成分中十六烷酸和芳樟醇两种化合物含量较高。
The hexadecyclic acid and the linalool were included in volatile oil and the contents were higher.
对29个绿茶、20个乌龙茶和15个红茶样品进行了色差参数分析和感官审评。
Liquor chromaticity parameters of 29 green tea, 20 Oolong tea and 15 black tea samples were investigated.
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.
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