不同香型绿茶的香气成分组成及香型形成的影响因素分析  

Research Progress of Aroma Components in Green Tea with Different Aroma Types and Their Influencing Factors

作　　者：尤秋爽 李勤[3] 朱荫 石亚丽 马婉君 林智[1] 吕海鹏[1] YOU Qiushuang;LI Qin;ZHU Yin;SHI Yali;MAWanjun;LIN Zhi;Lü Haipeng(Tea Research Institute,Chinese Academy of Agricultural Sciences/Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Hu'nan Agricultural University/Key Lab of Tea Science,Ministry of Education,Changsha 410128,China)

机构地区：[1]中国农业科学院茶叶研究所农业农村部茶树生物学与资源利用重点实验室,浙江杭州310008 [2]中国农业科学院研究生院,北京100081 [3]湖南农业大学茶学教育部重点实验室,湖南长沙410128

出　　处：《中国茶叶》2022年第1期7-18,共12页China Tea

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS);湖南省科技扶贫项目(2019NK3014-02)。

摘　　要：绿茶风味宜人,保健功效显著,深受国人的喜爱,是我国生产量和消费量最大的一类茶叶。香气是评价绿茶品质的重要指标之一,绿茶的香气中呈现出了多种香型,例如清香、栗香、花香和嫩香等,是绿茶香气品质优异的体现之一,引起了人们的广泛关注。文章总结了绿茶不同香型的化学物质基础及其香型形成的主要影响因素等,以期为今后开展不同香型绿茶产品的研发工作提供参考依据。Green tea has a pleasant flavor and a strong health care function,deeply loved by Chinese consumers,and is the largest type of tea produced and consumed in China.Aroma is one of the important indicators to evaluate green tea quality.Green tea presents a variety of aroma types,such as clean aroma,chestnut-like,floral scent,and tender flavor,etc.,which is one of the embodiments of the excellent aroma quality.In this paper,the chemical basis of different green tea aroma types and the main factors influencing their formation are summarized in order to provide basis for the research and development of different aroma types of green tea products.

关 键 词：绿茶 香气成分 香型 茶树品种 加工工艺 影响因素 

分 类 号：TS272.51[农业科学—茶叶生产加工]