栗香型绿茶研究进展  

Research Progress of Chestnut-like Aroma Quality of Green Tea

作　　者：尹鹏 肖智中 于飞 郭桂义 YIN Peng;XIAO Zhi-zhong;YU Fei;GUO Gui-yi(Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院河南省豫南茶树资源综合开发重点实验室

出　　处：《食品研究与开发》2020年第3期219-224,共6页Food Research and Development

基　　金：河南省科技攻关项目（182102110225）;河南省豫南茶树资源综合开发重点实验室研究项目（HNKLTCU2017005）;河南省科技开放合作项目（172106000043）;信阳农林学院青年教师基金项目（201601001）

摘　　要：栗香是优质绿茶的特征香型之一,不仅是绿茶评价等级的标准,而且是消费者选择的重要依据。对栗香型茶树品种、栗香型绿茶的加工工艺、关键香气成分及其判别方法进行综述和展望,以期为栗香型绿茶的定向加工提供参考。Chestnut-like aroma is one of typical pleasant flavors of high-quality green teas,and is not only regarded as an indicator of green tea but also widely recognized and accepted by consumers to make their choices.The research progress of chestnut-like tea cultivars,processing technologies of chestnut-like green teas,the key volatile components and their formation ways were reviewed in order to provide reference for the directional processing of chestnut-like aroma green tea.

关 键 词：绿茶 栗香 茶树品种 加工工艺 研究进展 

分 类 号：TS272.51[农业科学—茶叶生产加工]