黑茶香气化学研究进展

doi:10.13305/j.cnki.jts.2015.02.003

Abstract

Abstract: As the unique kind of tea, Chinese dark tea characterize with the tasty and stale aroma which refers to the pile fermentation. This review summarized the recent progress in flavor chemistry research of Chinese dark tea. Analyzed with the chemistry property of the aroma components, derivatives of methoxyl benzene and allylaldehyde were clarified as the characteristic components of the flavor of Chinese dark tea. Subsequently, as well as microorganism, the effect of the processing procedure, such as pile fermentation, drying, storage and et al, on the aroma quality were declared. Also, the affection of the raw material and the extraction method of flavor were indicated. Therefore, separation and characterization of the characteristic flavor compounds, the transformation mechanism of the functional group on the skeleton of aroma molecular and the participation of microorganism in the formation of the flavor of Chinese dark tea will be the research topic in future.

Key words: Chinese dark tea, flavor, review

CLC Number:

TS272.5⁺4

HE Huafeng, ZHU Hongkai, DONG Chunwang, YE Yang, GUI Anhui, GAO Mingzhu. Research Progress in Flavor Chemistry of Chinese Dark Tea[J]. Journal of Tea Science, 2015, 35(2): 121-129.

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Research Progress in Flavor Chemistry of Chinese Dark Tea

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