绿茶栗香的形成及工艺研究进展

为研究绿茶栗香形成的干燥工艺及机理,笔者综述了近30年来国内外的香气及栗香相关研究,发现香气的研究较多而栗香的研究却少有提及。栗香香型虽已做出细分并探究出其关键组分,但仅在香气理论上猜测其形成机理,尚未基于加工工艺探究其具体机理。此外,栗香的影响因素并未做深入探究,仅推测出杀青、干燥工艺是栗香形成的关键因素,今后还需基于干燥工艺及参数等方面进行系统性研究。本论文归纳了栗香的相关文献报道,探讨了栗香形成的关键工艺,并着重分析了干燥工艺对栗香形成的影响,以期为栗香绿茶的定向加工提供理论依据。

Chestnut-like Aroma of Green Tea: Research Progress of Formation and Technology

To investigate the drying technology and formation mechanism of chestnut-like aroma of green tea, this paper systematically summarized the relevant researches on tea aroma and chestnut-like aroma in the past 30 years at home and abroad. Although there had been numerous reports on the aroma compounds of green tea, while studies on chestnut- like aroma were relatively scarce. So far, the chestnut- like aroma type was subdivided and the key components were explored. However, the formation mechanism of the aroma was confined to theoretical conjecture, and the specific mechanism was not investigated based on the processing technology. In addition, the influencing factors of chestnut-like aroma had not been studied thoroughly, and it could only be speculated that the fixation and drying process were the critical factors. Thus, the systematic research based on the drying process and parameters should be carried out in the future. The present study aims to summarize the relevant researches on chestnut-like aroma, discuss the key technology for the formation of chestnut- like aroma, and emphatically analyze the effects of related parameters of drying process. The results will provide theory basis for the processing of chestnut-like aroma of green tea.