白茶香气及萎凋工艺对其形成影响的研究进展  

Research Progress on White Tea Flavor and Its Withering Processing

作　　者：俞少娟[1] 李鑫磊[1] 王婷婷[1] 金心怡[1,2] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学茶叶研究所,福建福州350002

出　　处：《茶叶通讯》2015年第4期14-18,共5页Journal of Tea Communication

基　　金："十二五"国家科技支撑计划项目(2014bad06b06)

摘　　要：综述了白茶香气特征及其提取制备技术,分析了不同品类、不同年份白茶香气组分以及萎凋过程对白茶香气形成的影响,阐述了白茶香气的前体物质及酶转化对白茶香气形成机理,为深入研究白茶香气、提升白茶萎凋技术提供借鉴。This paper reviews the characteristics of white tea flavor and its extraction technology and analyzes the different categories, different years and the withering processing＇s influence on its aroma flavor formation. The precursor of white tea aroma flavor and the mechanism of its enzyme conversion was elaborated trying to providing a reference to improve white tea withering technologies.

关 键 词：白茶 香气 萎凋 影响因素 进展 

分 类 号：S571.1[农业科学—茶叶生产加工]