日晒茶风味化学特征研究进展

谢晨昕; 赵锋; 林雨; 蔡良绥; 林智; 郭丽

doi:10.13305/j.cnki.jts.2024.04.014

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (4) : 554-564. DOI: 10.13305/j.cnki.jts.2024.04.014

综述

日晒茶风味化学特征研究进展

谢晨昕¹, 赵锋¹, 林雨², 蔡良绥³, 林智¹, 郭丽^1,*

作者信息 +

Advances on Flavor Chemical Characteristics of Solarization Tea

XIE Chenxin¹, ZHAO Feng¹, LIN Yu², CAI Liangsui³, LIN Zhi¹, GUO Li^1,*

Author information +

文章历史 +

摘要

茶叶利用日光萎凋或干燥,不仅可以节省大量能源成本,还可形成独特的风味品质。从日晒茶的风味品质特点、风味化学特征以及影响其形成的技术和环境因素等方面综述了相关研究进展。芳樟醇、香叶醇、1-辛烯-3-醇、癸醛等是日晒茶的关键呈香成分,其中1-辛烯-3-醇和1-辛烯-3-酮可能与日晒味有关;合理利用光照及空气湿度等环境因素,是加工高质量日晒茶的基本要求。在此基础上,从技术层面、理论层面以及产业层面展望了日晒茶工艺提升和理论挖掘研究的发展前景。

Abstract

Tea withering or drying with solarization is beneficial to save a lot of energy cost and contribute to the unique flavor formation. In this paper, the advances of solarization tea were reviewed from the aspects of flavor quality characteristics, flavor chemical characteristics, technical and environmental factors affecting their formation. Linalool, geranyl, 1-octene-3-ol and capric aldehyde are the key aroma components of solarization tea, among which 1-octene-3-ol and 1-octene-3-one may be related to sun exposure flavor. Reasonable use of environmental factors such as sunlight and air humidity is a basic requirement for processing high-quality solarization tea. On this basis, the development of technology upgrading and theoretical research for solarization tea was prospected from the technical, theoretical and industrial levels.

导出引用

谢晨昕, 赵锋, 林雨, 蔡良绥, 林智, 郭丽. 日晒茶风味化学特征研究进展[J]. 茶叶科学. 2024, 44(4): 554-564 https://doi.org/10.13305/j.cnki.jts.2024.04.014

XIE Chenxin, ZHAO Feng, LIN Yu, CAI Liangsui, LIN Zhi, GUO Li. Advances on Flavor Chemical Characteristics of Solarization Tea[J]. Journal of Tea Science. 2024, 44(4): 554-564 https://doi.org/10.13305/j.cnki.jts.2024.04.014

中图分类号： TS272

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