红茶加工过程香气变化研究进展

doi:10.13305/j.cnki.jts.2018.01.002

摘要/Abstract

摘要： 香气是红茶的重要品质特征,可直接影响品饮者对茶叶等级划分的直观判断。加工过程中,来自糖苷类香气前体物质水解、类胡萝卜素降解、脂肪酸降解、美拉德反应及焦糖化反应等生成的不同种类、比例的挥发性化合物综合作用使红茶表现出丰富多样的香型。本文就红茶加工中鲜叶、萎凋、揉捻、发酵、干燥等重要工序对香气的影响进行综述,并对红茶香气研究趋势作了展望。

关键词: 红茶, 香气, 形成机理

Abstract: Aroma, as an important character of black tea, influences the intuitive judgment of tea drinkers. Black tea got various scents by the volatile compounds from glycosides hydrolyzation, carotenoids and lipids degradation, Maillard reaction pathway, and caramelization reaction. This paper reviewed the influencing factors involved in aroma formation during black tea processing from fresh tea leaves, withering, rolling, fermentation, to drying. The prospects for future research trends of black tea aroma were also suggested.

Key words: black tea, aroma, formation mechanism

中图分类号:

刘飞, 王云, 张厅, 唐晓波, 王小萍, 李春华. 红茶加工过程香气变化研究进展[J]. 茶叶科学, 2018, 38(1): 9-19. doi: 10.13305/j.cnki.jts.2018.01.002.

LIU Fei, WANG Yun, ZHANG Ting, TANG Xiaobo, WANG Xiaoping, LI Chunhua. Review on Aroma Change during Black Tea Processing[J]. Journal of Tea Science, 2018, 38(1): 9-19. doi: 10.13305/j.cnki.jts.2018.01.002.

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