The headspace aroma of both the roasted and the baked green tea infusion extracted by the absorptive column device was analysed for the first time by GC/MS forcomparison.

• 首次采用柱吸附装置提取了炒青和烘青绿茶茶汤的顶空香气,经气相色谱/质谱(GC/MS)分析了二者香气在组成和含量上的差别。