即饮茶香气品质研究进展  

Research Progress on Aroma Quality of Ready-to-drink Tea

作　　者：李苏童 李安生 孙彬妹 郑鹏 谭新东[1] 刘少群[1] LI Sutong;LI Ansheng;SUN Binmei;ZHENG Peng;TAN Xindong;LIU Shaoqun(College of Horticulture,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《中国茶叶》2023年第9期19-27,共9页China Tea

基　　金：广东省科技厅科技特派员扶贫专项(ZX2022071)。

摘　　要：近年来,即饮茶在中国饮料行业中渗透率高,发展前景广阔。即饮茶饮料作为茶叶的衍生品,其风味呈现是决定消费者接受度的一个重要因素。当前对即饮茶特征风味呈现的机理探讨还相对较少,关于茶饮料的研究也大多集中在其制作工艺的改进层面。文章以前人研究为基础,对即饮茶香气品质形成进行综述,明晰即饮茶挥发性化合物特性、香气互作效应,概括总结芳香物质的提取分析方法,并对即饮茶香气调控的创新技术进行探究归纳,以期为即饮茶风味品质的相关科学研究提供参考,促进即饮茶产品在市场上的消费流通。In recent years,ready-to-drink tea has a high penetration rate in China's beverage industry and a broad de-velopment prospect.As a derivative of tea,the flavor of ready-to-drink tea is an important attribute that determines the acceptability of consumers.At present,there are relatively few researches on the mechanism of the characteristic flavor presentation of tea drinks,and most of the researches on tea drinks focused on the improvement of its production technology.Based on previous studies,this paper summarized the formation of aroma quality of ready-to-drink tea.The characteristics of volatile compounds and the mechanism of aroma formation in tea beverage were clarified,and the extraction and analysis methods of aroma substances were summarized.Then the innovative technology of beverage aroma preparation was explored and concluded.It would provide references for the scientific research on the flavor quality of tea beverage and promote the consumption and circulation of ready-to-drink tea products in the market.

关 键 词：即饮茶 茶叶香气 香气物质提取 香气互作 香气调控 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]