Study On Aroma Change Of Green Tea Beverage In The Process

β-CD in extraction , it can maintain tea aroma effectively because of -CD absorbing and embedding aroma. Among the 4 treatments, adding -CD 0.05% , 0.1%, 0.5%, 1%, the sum of low boiling-point aroma decrease , while high boiling-point aroma increase , so FI increase , tea aroma quality improve. Among the 4 treatments of -CD, it is the best of 0.05% -CD,and FI is 1.45 times of CK.Sterilization is also one of the most influent factors on aroma change.Through UHT, comparing with CK, t the sum of low boiling-point aroma increase, while high boiling-point aroma and all the aroma decrease, and FI decrease dramaticly, the sum of low boiling-point aroma, high boiling-point aroma and FI are 1.37 times,64,7% and 47.1% of CK respectively. The tea quality deterate.After analysising the tea aroma change of single process in the green tea beverage process.Taking the minimal effect factors as a technology, that is: 85 , 1h, the extract of 30 , 45min, 0.05% -CD and UHT, to analysis and compare the tea aroma change thoroughly.At the same situation , it is the most distinct to protect aroma of -CD, FI is the highest which is 1.45 times of CK.FI of heat treatment is second , it is no different between extract and CK for heat can improve tea aroma quality dramaticly. While UHT is the most influent technology on aroma change, FI decrease dramaticly which is 60.4% of CK.