蒲坑茶在存放过程中主要香气物质变化趋势初探  

A preliminary study on the change trend of main aroma components in Pukeng tea during storage

作　　者：穆小婷 王静 Mu-Xiaoting;Wang-Jing

机构地区：[1]清远市农业科技推广服务中心(清远市农业科学研究所),广东清远511500

出　　处：《广东茶业》2025年第2期2-6,共5页Guangdong Tea Industry

基　　金：2024年清远市农业“3个三”工程专项(清农农函[2024]42号)。

摘　　要：蒲坑茶作为清远的传统特色农产品,早在20世纪30年代就有历史记载,因品质独特而深受广大消费者青睐。尤其是经过陈放后的蒲坑茶,其香气更为浓郁,滋味更加醇滑柔和。因此,当地人们形成了陈放蒲坑茶的传统习惯。茶叶的香气成分是决定茶叶品质和风味的重要指标之一。为了探究蒲坑茶香气成分及其在存放过程中的变化情况,文章收集了7个年份共计13个蒲坑茶样品,进行了主要香气成分的检测分析,为蒲坑茶香气成分的研究提供理论指导。As a traditional characteristic agricultural product of Qingyuan,Pukeng tea has been recorded in history as early as the 1930s.Due to its unique quality,it is highly favored by consumers,especially after aging.Pukeng tea develops a stronger aroma and a smoother,softer taste.Therefore,local people have a traditional habit of aging Pukeng tea.The aroma components of tea are one of the important indicators that determine the quality and flavor of tea.In order to explore the aroma components of Pukeng tea and their changes during storage,this article collected 13 Pukeng tea samples from 7 years for the detection and analysis of the main aroma components,providing theoretical guidance for the study of Pukeng tea aroma components.

关 键 词：蒲坑茶 香气物质 变化 

分 类 号：TS272[农业科学—茶叶生产加工]