1. Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate.
   约有30种化合物已从绿茶的香气中鉴别出来，其中主要的有苯甲醇、苯乙醇、已烯醇、沉香醇、香茅醇和甲基水杨酸酯。
2. Dimethyl phenylethyl carbinyl acetate (DPCA ) was synthesized by using a new catalyst. This technology decreases the pollution and can also be used in synthesis of other carbinyl acetates perfume.
   用一种新型催化剂合成乙酸二甲基苯乙基原酯(DPCA),并简化了合成工艺,减少了生产过程中产生的三废,因而投入生产已具备了必要条件。这种新型催化剂可用于其它原酯类香料的合成。

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