sity,Chongqing4007162、JiangsuFoodScienceCollege,Huaian223003)Abstract:Thisarticlestudiedonthemainfactors(watercontentinteadhool、therateofwintersweetflowersambactoteadhool、temperatureinteastack、sentingtime)whichhadeffectsonthequalityofscentedteaandarrangedbystructuralmatrixwithoncescented.Eachfactormadesurethreelevelsandrepeatedthreetimes.Thensampleswereevaluatedbyexpertsandbio-positionofeachsamplewasdeterminedandmadestatisticsanalysis.Thetextshowedthatthemainfactorhadobviouseffectsonthequalityofscentedteaandconspicuousinteractionamongthem.,whoseorderwereRWF>WCTD>ST>T.ThebestresultantoffactorswasWCTD10.6%、RWF42.2%kg、ST11.3℃、T32.41h.FinallytherewerenotobviouslydifferentamongthecontentofTeapolyphenols、haride、AminoacidandFlavone.Keywords:Chimonanthuspraecoxscentedtea′s;Scented;Technicalfactors
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