工夫红茶特征香气研究进展  

Research progress on characteristic aroma of Congou black tea

作　　者：李琛[1,2] 岳翠男 杨普香 曹挥华[1,2] 朱运华 林淑红[3] 江新凤 LI Chen;YUE Cui-Nan;YANG Pu-Xiang;CAO Hui-Hua;ZHU Yun-Hua;LIN Shu-Hong;JIANG Xin-Feng(Jiangxi Sericulture and Tea Research Institute/Jiangxi Province Key Laboratory of Tea Quality and Safety Control,Nanchang 330203,China;Jiangxi Economic Crop Research Institute,Nanchang 330203,China;Department of Agriculture and Rural Affairs of Yanshan,Yanshan 334599,China)

机构地区：[1]江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室,南昌330203 [2]江西省经济作物研究所,南昌330203 [3]铅山县农业农村局,铅山334599

出　　处：《食品安全质量检测学报》2021年第22期8834-8842,共9页Journal of Food Safety and Quality

基　　金：江西省茶叶产业技术体系(JXARS-02);江西省茶叶质量与安全控制重点实验室项目(20192BCD40007);上饶市科技计划项目(2020AB003);江西省技术创新引导类科技计划科技合作专项重点项目(20212BDH80011)。

摘　　要：红茶属全发酵茶,分为工夫红茶、红碎茶、小种红茶3大类,其中工夫红茶是中国特有和产量最大的红茶种类。香气是影响茶叶感官品质组成的重要因子之一,不同产地的工夫红茶香气品质各异,表现出甜香、果香和花香等香型。红茶中已鉴定的香气组分物质众多且含量差异明显,各组分之间的不同含量和比例形成了红茶独特的香气特征。本文简要综述了不同产地、不同茶树品种的工夫红茶香气中关键呈香物质及加工工艺对工夫红茶特征香气的影响,旨在为工夫红茶的加工技术提升和香气品质调控提供基础依据。Black tea belongs to fermented tea,and is mainly divided into Congou black tea,broken black tea and Souchong black tea,and Congou black tea is a unique type of black tea with highest production in China.Aroma is one of the important factors affecting the sensory quality of tea,the aroma quality of Congou black tea from different producing areas is different,showing sweet,fruity and floral aroma.There are many identified aroma components in black tea,and their content are obviously different,different content and proportions of each component form the unique aroma characteristics of black tea.This paper reviewed the key aroma compounds in the aroma of Congou black tea of different origins and tea cultivars and the effects of processing technology on the characteristic aroma,so as to provide the basis for the improvement of processing technology and the regulation of aroma of the Congou black tea.

关 键 词：工夫红茶 特征香气 关键呈香物质 茶树品种 加工工艺 

分 类 号：TS272.52[农业科学—茶叶生产加工]