茶叶中挥发性香气物质研究进展

Research advances on volatile aroma compounds of tea

中文关键词:  茶叶  香气物质  类胡萝卜素  脂肪酸  糖苷前体  美拉德反应

英文关键词:tea  aroma compounds  carotenoids  fatty acids  glycosidic precursors  Maillard reaction

中文摘要:

      茶是3大非酒精饮料之一, 具有降血糖、抗氧化和抗炎等健康功能。近年来, 大量研究报道了茶叶的生物活性和健康功能, 而作为感官审评的重要指标, 茶叶的香气同样值得深入研究。按照香气物质的生源途径分类, 茶叶中香气物质可以分为类胡萝卜素、脂肪酸、糖苷类源香气前体物质以及加工过程中产生的美拉德反应产物。本综述对茶叶中香气物质的研究进展进行了归纳总结, 以期为茶叶风味品质化学的研究提供借鉴。

英文摘要:

      Tea is one of the 3 non-alcoholic beverages, which has the health functions such as hypoglycemic, antioxidant and anti-inflammatory. In recent years, a large number of studies have reported the biological activity and health function of tea. As an important indicator of sensory evaluation, the aroma of tea is also worthy of in-depth study. According to the pathway of aroma substances, aroma substances in tea can be divided into carotenoids, fatty acids, glycoside-derived aroma precursors and Maillard reaction products produced during processing. This review summarized the research progress of aroma substances in tea in order to provide reference for the research of tea flavor quality chemistry.