名优炒青绿茶挥发性成分研究进展

doi:10.13305/j.cnki.jts.2021.03.001

摘要/Abstract

摘要： 香气是评价茶叶品质的关键指标之一,众多香气化合物通过复杂的相互作用决定了茶叶的香气品质。名优炒青绿茶一般具有滋味好、香气高的特点,是我国优质绿茶的典型代表。近年来,关于名优炒青绿茶香气成分的研究逐渐增多,但针对不同名优炒青绿茶挥发性成分的组成特点等尚缺乏系统阐述。综述了近二十年来名优炒青绿茶挥发性成分的研究进展,汇总已鉴定出的香气成分,分析共有香气物质,探讨关键呈香成分,以期为名优炒青绿茶的风味品质评价和香气品质调控提供依据。

关键词: 炒青绿茶, 香气, 关键呈香成分, 香型, 研究进展

Abstract: Aroma is one of the key indicators to evaluate tea quality, and aroma quality is formed by the complex interactions between different volatile compounds. Premium roasted green teas generally have characteristics of excellent flavor quality, and are the most typical and representative Chinese green tea. In recent years, studies on their volatile compounds had increased gradually and made good progress. However, there were very few systematic explanations on the composition characteristics in aroma compounds of diverse high-quality roasted green teas. Therefore, the present study summarized the research progression in volatile compounds of premium roasted green teas in recent twenty years, enumerated the aroma compounds, illuminated the common compounds, and further discussed the key aroma compounds. These results will provide scientific evidence for the flavor evaluation and aroma quality control for the premium roasted green tea.

Key words: roasted green tea, aroma, key aroma compounds, aroma type, research progress

中图分类号:

石亚丽, 朱荫, 马婉君, 杨高中, 王梦琪, 施江, 彭群华, 林智, 吕海鹏. 名优炒青绿茶挥发性成分研究进展[J]. 茶叶科学, 2021, 41(3): 285-301. doi: 10.13305/j.cnki.jts.2021.03.001.

SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng. Research Progress on the Volatile Compounds of Premium Roasted Green Tea[J]. Journal of Tea Science, 2021, 41(3): 285-301. doi: 10.13305/j.cnki.jts.2021.03.001.

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