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茶叶醇类香气认为是由β葡萄糖苷酶（βＧＣＳ）和β樱草糖苷酶催化香气前驱体水解产生的，并证实顺３己烯醇、香叶醇、芳樟醇及其氧化物、苯甲醇等香气成分以糖苷形式存在于鲜叶中⒚本文作者研究了不同品种鲜叶在龙井茶加工过程中醇系香气前驱体的释放和游离香气的
Tea alcohol aroma is believed to be generated by hydrolysis of aroma precursors catalyzed by β-glucosidase (β-GCS) and β-primulin glucosidase and confirmed that cis-3-hexenol, geraniol, linalool and Its oxide, benzyl alcohol and other aroma components in the form of glycosides present in fresh leaves ⒚ The authors studied the different varieties of fresh leaves in Longjing tea alcohol aroma precursor release and free aroma