蒙顶甘露茶香气成分的研究现状及展望  

Research Status and Prospect of Aroma Components of Mengding Ganlu Tea

作　　者：李国相 张秋霞 韦婷[1] 袁野[1] 董赟[1] 何靖柳[1] LI Guoxiang;ZHANG Qiuxia;WEI Ting;YUAN Ye;DONG Yun;HE Jingliu(Ya’an Polytechnic College,Ya’an 625000,China)

机构地区：[1]雅安职业技术学院,四川雅安625000

出　　处：《现代食品》2022年第12期85-87,共3页Modern Food

基　　金：雅安市重点科技计划项目(2020yyjskf12);雅安市重点科技计划项目(21KJJH0074)。

摘　　要：蒙顶甘露茶是产自中国雅安的名茶,以其独特的外观、诱人的香气和甘甜鲜爽的滋味倍受人们喜爱。本文综述了蒙顶甘露茶的香气组成、生理功能以及香气成分的检测方法,简要分析了茶叶香气成分在科学研究中可能存在的一些问题,展望了茶香的发展方向,以期拓展蒙顶甘露茶香研发。Mengding Ganlu tea is a famous tea produced in Ya’an,China.It is very popular among people for its unique appearance,emerald green color,tender green soup color,attractive aroma,and sweet and refreshing taste.In order to expand Mengding Ganlu tea,this paper reviews the aroma composition,physiological functions,and detection methods of aroma components of Mengding Ganlu tea,briefly analyzes some possible problems of tea aroma components in scientific research,and looks forward to the development direction of tea aroma.

关 键 词：蒙顶甘露茶 香气成分 生理功能 检测方法 

分 类 号：S571.1[农业科学—茶叶生产加工]