白茶风味品质形成与调控技术研究进展  

Advancements in the Formation and Regulation Techniques of White Tea Flavor Quality

作　　者：陈林[1] 陈键[1] 宋振硕[1] 王丽丽[1] 张应根[1] 项丽慧 林清霞 CHEN Lin;CHEN Jian;SONG Zhenshuo;WANG Lili;ZHANG Yinggen;XIANG Lihui;LIN Qingxia(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013

出　　处：《中国茶叶加工》2023年第4期22-35,共14页China Tea Processing

基　　金：福建省农业科学院科技创新团队项目(CXTD2021004-2);福建省自然科学基金项目(2023J01197);福建省属公益类科研院所基本科研专项(2019R1029-5)。

摘　　要：白茶为中国六大茶类中的特色小众茶类,其风味品质的形成与生产调控技术是一项错综复杂的系统工程。文章介绍了白茶产品的主要种类与品质影响因素,并对其风味品质形成的生化基础、加工和贮藏过程生化成分的动态变化、萎凋过程生化成分的代谢机理和基于鲜叶原料、萎凋工艺、干燥技术、压饼造型、创新工艺和仓贮陈化等方面的主要品质调控技术进行了总结与展望,以期为实现白茶产品的分类评价与风味品质的定向控制提供参考依据。White tea stands out as a distinctive and specialized category among the six major tea types in China.The development of its flavor and the regulation of production techniques involve a complex and intricate engineering system.This paper introduces the primary types and factors influencing the quality of white tea products.It also provides a summary and outlook on the biochemical factors contributing to the formation of flavor quality,the dynamic changes of biochemical components during processing and storage,the metabolic mechanisms during withering,and the main quality control techniques based on fresh leaf materials,withering conditions,drying methods,compression molding,innovative processes,and storage aging.The objective is to offer a valuable reference for classifying and evaluating white tea products and achieving targeted control over their flavor quality.

关 键 词：白茶 产品分类 风味化学 品质调控 

分 类 号：TS272.59[农业科学—茶叶生产加工]