〈法〉炒的
1.The high content of aroma constituents in the roasted green tea were E_2_hexen_1_ol, 1_octen_3_ol, Octanol, hexanol, heptanal, nonanal, cis_3_hexenyl butyrate, cis_3_hexenyl hexanoate, linalool and linalool oxides, geraniol, nerolidol, cedrol, α_ farnesene, methyl salicylate, cis_jasmone, butylated hydroxytoluene, phenol and indole etc.
