茶叶香气保持与提升的创新策略研究  

Research on Innovative Strategies for Maintaining and Improving Tea Aroma

作　　者：范惠贞 FAN Huizhen(Shunchang County Institute of Quality Measurement and Testing,Nanping 353200,China)

机构地区：[1]顺昌县质量计量检测所,福建南平353200

出　　处：《食品安全导刊》2023年第34期148-150,共3页China Food Safety Magazine

摘　　要：本文分析了茶叶香气的化学成分及形成机制,探讨了一系列先进技术在茶叶香气领域的应用,为提高茶叶香气的保持与改进提供新思路。在未来的研究中,需要进一步深化对相关改进技术的应用与理解,以推动茶叶产业朝着更高品质和可持续发展方向迈进。This article analyzes the chemical composition and formation mechanism of tea aroma,explores the application of a series of advanced technologies in the field of tea aroma,and provides new ideas for improving the maintenance and improvement of tea aroma.In future research,it is necessary to further deepen the application and understanding of relevant improvement technologies to promote the tea industry towards higher quality and sustainable development.

关 键 词：茶叶香气 保持与改进 创新策略 

分 类 号：TS272.4[农业科学—茶叶生产加工]