[1] CABRERA C, ARTACHO R, GIMÉNEZ R. Beneficial effects of green tea—A review[J]. Journal of the American College of Nutrition, 2006, 25(2):79-99.
[2] XIN Q Z, QING S L, LI P X, et al. Recent advances in volatiles of teas[J]. Molecules, 2016, 21(3):338.
[3] HATTORI S, TAKAGAKI H, FUJIMORI T. A comparison of the volatile compounds in several green teas[J]. Food Science and Technology Research, 2005, 11(1):82-86.
[4] GONG X, HAN Y, ZHU J C, et al. Identification of the aroma-active compounds in Longjing tea characterized by odor activity value (OAV), gas chromatography-olfactometry (GC-O) and aroma recombination[J]. International Journal of Food Properties, 2017,20(sup1):S1 107-S1 121.
[5] HATTORI S, TAKAGAKI H, FUJIMORI T. Identification of volatile compounds which enhance odor notes in japanese green tea using the OASIS(original aroma simultaneously input to the sniffing port) method[J]. Food Science and Technology Research, 2005, 11(2):171-174.
[6] LV H P, ZHONG Q S, LIN Z, et al. Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J]. Food Chemistry, 2012, 130(4):1 074-1 081.
[7] JEEHYUN L, DELORES C, EDGAR C, et al. Volatile aroma compounds in various brewed green teas[J]. Molecules, 2013, 18(8):10 024-10 041.
[8] BABA R, KUMAZAWA K. Characterization of the potent odorants contributing to the characteristic aroma of Chinese Green Tea infusions by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2014, 62(33):8 308-8 313.
[9] 王顾希, 李怀平, 吴微, 等. DHS-GC-MS结合主成分分析法分析绿茶香气成分[J]. 中国测试, 2018, 44(4):57-63.
[10] HO C T, ZHENG X, LI S. Tea aroma formation [J]. Food Science & Human Wellness, 2015, 4(1):9-27.
[11] GUO X Y, SONG C K, HO C T, et al. Contribution of L-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes[J]. Food Chemistry, 2018, 263:18-28.
[12] 倪德江, 陈玉琼. 名优绿茶杀青工艺研究[J]. 华中农业大学学报, 2000,19(6):592-594.
[13] KAWAKAMI M. Ionone series compounds from beta-carotene by thermal degradation in aqueous medium[J]. Nippon Nogeikagaku Kaishi, 1982, 56(10):917-921.
[14] 赵飞. 茶树品种及加工工艺对茶叶中糖苷类香气前体的影响[D]. 杭州:浙江大学, 2012.
[15] HAN Z X, RANA M M, LIU G F, et al. Green tea flavour determinants and their changes over manufacturing processes[J]. Food Chemistry, 2016, 212:739-748.
[16] 孙慕芳, 郭桂义, 张洁. 蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J]. 食品科学, 2014, 35(12):151-155.
[17] LEE S M, CHUNG S J, LEE O H, et al. Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea[J]. Journal of Sensory Studies, 2008, 23(4):450-467.
[18] VABDENDOOL H, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11(C):463-471.
[19] CHENG H, CHEN J,CHEN S, et al. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis[J]. Food Research International, 2015, 72:8-15.
[20] 宛晓春,夏涛. 茶树次生代谢[M]. 北京:科学出版社, 2015:124-125.
[21] KOBAYASHI A, KUBOTA K, JOKI Y, et al. (Z)-3-Hexenyl- β-d-glucopyranoside in fresh tea leaves as a precursor of green odor[J]. Biosci Biotechnol Biochem, 1994, 58(3): 592–593.
[22] 宛晓春. 茶叶生物化学[M]. 北京:中国农业出版社, 2014: 6.
[23] ZHU Y, LV H P, DAI W D, et al. Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J]. Separation & Purification Technology, 2016, 164:146-154.
[24] ZHU Y, LV H P, SHAO C Y, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International, 2018, 108:74-82.
[25] RAVICHANDRAN R, PARTHIBAN R. Lipid occurrence, distribution and degradation to favour volatiles during tea processing[J]. Food Chemistry, 2000, 68(1):7-13.
[26] VAN GEMERT L J. Compilations of Odour Threshold Values In Air, Water And Other Media[M]. The Netherlands: Oliemans Punter & Partners BV, 2003: 9-367.
[27] GIRI A, OSAKO K, OKAMOTO A, et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products[J]. Food Research International, 2010, 43(4):1 027-1 040.
[28] QIAN M C, WANG Y. Seasonal variation of volatile composition and odor activity value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) blackberries[J]. Journal of Food Science, 2005, 70(1):C13-C20.
[29] ZHU J C, CHEN F, WANG L Y, et al. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC-FPD, and GC-MS[J]. Journal of Agricultural and Food Chemistry, 2015,63(34):7 499-7 510.
[30] JOSHI R, GULATI A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea[J]. Food Chemistry, 2015, 167:290-298.
[31] BUTTERY R G, TERANISHI R, LING L C, et al. Quantitative and sensory studies on tomato paste volatiles[J]. Journal of Agricultural and Food Chemistry, 1990, 38(1):336-340.
[32] NUZZI M, SCALZO R L, TESTONI A, et al. Evaluation of fruit aroma quality: Comparison between gas chromatography-olfactometry (GC-O) and odour activity value(OAV) aroma patterns of strawberries[J]. Food Analytical Methods, 2008, 1(4):270-282.