| 茶叶挥发性香气化合物研究进展 |
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| 引用本文： | 乔如颖,郑新强,李清声,梁月荣.茶叶挥发性香气化合物研究进展[J].茶叶,2016(3):135-142. |
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| 作者姓名： | 乔如颖 郑新强 李清声 梁月荣 |
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| 作者单位： | 浙江大学茶叶研究所,杭州,310058 |
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| 基金项目： | “浙江省十县五十万亩茶产业升级转化工程”资助 |
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| 摘 要： | 挥发性化合物不仅是茶叶香气的重要组分,也是影响茶叶感官品质的重要因素。本文综述了不同茶类挥发性化合物的形成机制以及影响茶叶挥发性化合物形成的重要因素,如茶树品种、生长环境和栽培管理措施、加工工艺及贮藏方式等。文中对茶叶挥发性化合物的定量检测方法和挥发性香气化合物与茶叶感官品质之间的关系也进行了讨论。
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| 关 键 词： | 茶树 香气 感官品质 绿茶 乌龙茶 红茶 白茶 |
Research advances in aromatic volatiles of various teas |
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| QIAO Ruying,ZHENG Xinqiang,LI Qingsheng,LIANG Yuerong.Research advances in aromatic volatiles of various teas[J].Journal of Tea,2016(3):135-142. |
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| Authors: | QIAO Ruying ZHENG Xinqiang LI Qingsheng LIANG Yuerong |
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| Abstract: | Tea volatiles are important components of tea aroma,which has great impact on sensory quality of tea.The present paper reviews the formation of aromatic volatiles in various kinds of tea and the related factors influencing the formation of tea volatiles,including tea cultivar,growing environment and agronomic practices,processing techniques and storage conditions.The identification and quantitative analysis of tea volatile components and the relationship of aromatic volatiles with the sensory quality of various kinds of tea are also discussed. |
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| Keywords: | Camellia sinensis aroma sensory quality green tea oolong tea black tea white tea |
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