不同茶类挥发性成分中主要呈香成分研究进展  

Recent research on the key aroma components of volatile components of different teas

作　　者：辛董董 张浩[2] 李红波[2] 莫海珍[2] XIN Dongdong;ZHANG Hao;LI Hongbo;MO Haizhen(School of Horticulture Landscape Architecture,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院园艺园林学院 [2]河南科技学院食品学院

出　　处：《河南科技学院学报（自然科学版）》2019年第6期21-28,共8页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省科技攻关项目（162102110065）;河南省高校科技创新团队支持计划（16IRTSTHN007）;河南科技学院大学生“百农英才”项目（BNYC2017-2-34）

摘　　要：茶叶因其独特的风味深受广大消费者喜爱.茶的香气是反映茶叶品质的主要感官特性之一,植物的性质、生产工艺和其他多种因素都会影响其形成和释放.茶叶挥发性成分中存在一些关键的呈香成分,茶叶生产工艺对茶叶香气成分的形成有一定的影响,对茶叶的香气品质具有重要影响.主要综述了近年来国内外对不同茶类加工过程中茶叶香气生物合成的研究进展,对不同茶类加工工艺影响香气的主要物质进行了介绍,主要内容包括绿茶、白茶、乌龙茶、红茶、黑茶、黄茶六大茶类中已经鉴定出的十大主要呈香成分的汇总分析,并探讨分析六大茶类和其他再加工茶类(主要是花茶)不同加工工艺过程中茶叶香气成分的变化情况.Tea is a widely consumed beverage for its special flavor,Tea aroma is determined by the nature of the plant,the production processes,and many other factors influencing its formation and release,it is one of the main sensory characteristics reflecting the quality of tea.Studies have shown that a small amount of key aroma compounds in the volatile compounds of tea,Among them,tea production technology has a certain impact on the formation of tea aroma components,have an important influence on the aroma quality of tea.The reviewed the research progress of these key aroma compounds in the volatile components of tea in recent years.The main substances affecting aroma of different tea processing processes were introduced.the summary and analysis of the ten key aromatic components which had identified in six types of tea(green tea,white tea,oolong tea,black tea,dark tea and yellow tea),and the discussion and analysis of the changes of aroma components in different processing processes of six types of tea and other reprocessed teas(mainly refers to the scented teas).

关 键 词：茶叶种类 茶香 挥发性物质 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]