茯砖茶独特香气形成的物质基础及评价方法研究进展  

Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea

作　　者：张杏民 陈宏宇 王超 李娟[1,2,3,4] 黄建安 刘仲华[1,2,3,4] ZHANG Xingmin;CHEN Hongyu;WANG Chao;LI Juan;HUANG Jian’an;LIU Zhonghua(Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]植物功能成分利用省部共建协同创新中心,湖南长沙410128 [4]农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙410128

出　　处：《食品科学》2023年第3期296-305,共10页Food Science

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-23);国家自然科学基金青年科学基金项目(32102004);国家自然科学基金面上项目(31871764);博士后基金项目(2021M701169)。

摘　　要：茯砖茶是我国特有的一种紧压型黑茶,特有的“发花”工序造就了其独特的菌香风味和特殊的保健功效,深受广大消费者的青睐。本文整理了近年来茯砖茶香气形成的物质基础及评价方法的相关研究成果,对其挥发性组分进行系统分类,对检出频次较高的化合物进行详细的阐述;汇总了茯砖茶挥发性成分提取、定性、定量以及气味活性成分的筛选、评价方法,并指出了目前研究中存在的问题及未来研究的重点。Fu brick tea(FBT)is a unique compressed dark tea in China.The unique fungal fermentation process creates its unique fungal flavor and special health benefits,so FBT is deeply favored by consumers.This paper reviews the research results on the volatile components contributing to the aroma of FBT and the methods for their evaluation.The reported volatile compounds are systematically classified,and the compounds with high detection frequency are elaborated in detail.The methods for the extraction,qualitative and quantitative analysis of the volatile compounds and the methods for the screening and evaluation of the odor-active compounds of FBT are summarized.Meanwhile,the problems with the current studies and the focus of future research are pointed out.

关 键 词：茯砖茶 挥发性成分 化学品质 

分 类 号：S571.1[农业科学—茶叶生产加工]