摘要
香气是评价茶叶风味品质的重要因子之一,形成茶叶香气的挥发性化合物种类多但含量低。与其他茶类相比,绿茶香气成分数量少而且含量低。绿茶香气的特点表现为嫩香、清香、栗香或嫩栗香、花香等特征性香型。本文主要综述了近年来不同香型绿茶香气中的关键呈香成分及其形成途径,以期为特色风味绿茶的精准定向加工和茶叶香气品质调控提供依据,不断满足消费者对多元化绿茶的需求。
Aroma is one of the important factors in evaluating the quality of tea flavor. The categories of volatile compounds to form the tea aroma are many but their concentrations are low. Compared to other kinds of tea, the quantity and content of aroma components in the green tea are low. Tender aroma, refreshing fragrance,(tender) chestnut-like aroma and flowery aroma are the characteristic aroma types for the green tea. This paper reviewed the key aroma compounds of green tea and their formation pathways. These results could provide the basis for the precise processing of characteristic flavor green tea and the regulation of tea aroma, so as to meet the consumer’s demand for diversified tea products continuously.
作者
尹鹏
王晶晶
王子浩
王晓
郭桂义
王广铭
孙慕芳
YIN Peng;WANG Jing-Jing;WANG Zi-Hao;WANG Xiao;GUO Gui-Yi;WANG Guang-Ming;SUN Mu-Fang(Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,College of Tea Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Key Laboratory of Tea Science of Education of Ministry,College of Horticulture,Hunan Agricultural University,Changsha 410128,China;Xinyang Wenxin Tea Co.,Ltd.,Xinyang 464000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第18期7324-7332,共9页
Journal of Food Safety and Quality
基金
河南省科技攻关项目(212102110115、212102110117)
财政部和农业农村部:国家现代农业产业技术体系项目(CARS-23)
信阳农林学院科技创新团队项目(KJCXTD-202003)、信阳农林学院高水平科研孵化器建设基金资助项目(FCL202010)、信阳农林学院科研促进教学专项课题项目(kj-2021017)。
关键词
绿茶
关键呈香成分
栗香
清香
花香
green tea
key aroma compounds
chestnut-like aroma
refreshing fragrance
flowery aroma
