| 尹 鹏,王晶晶,王子浩,王 晓,郭桂义,王广铭,孙慕芳.绿茶特征性香气研究进展[J].食品安全质量检测学报,2021,12(18):7324-7332 |
| 绿茶特征性香气研究进展 |
| Progress research of the characteristic aroma for the green tea |
| 投稿时间：2021-05-21 修订日期：2021-09-02 |
| DOI： |
| 中文关键词: 绿茶 关键呈香成分 栗香 清香 花香 |
| 英文关键词:green tea key aroma compounds chestnut-like aroma refreshing fragrance flowery aroma |
| 基金项目:河南省科技攻关项目(212102110115、212102110117)、财政部和农业农村部: 国家现代农业产业技术体系项目(CARS-23)、信阳农林学院科技创新团队项目(KJCXTD-202003)、信阳农林学院高水平科研孵化器建设基金资助项目(FCL202010)、信阳农林学院科研促进教学专项课题项目(kj-2021017) |
|
|
| Author | Institution |
| YIN Peng | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University；Key Laboratory of Tea Science of Education of Ministry, College of Horticulture, Hunan Agricultural University |
| WANG Jing-Jing | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University |
| WANG Zi-Hao | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University |
| WANG Xiao | Xinyang Wenxin Tea Co., Ltd |
| GUO Gui-Yi | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University |
| WANG Guang-Ming | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University |
| SUN Mu-Fang | Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, College of Tea Science, Xinyang Agriculture and Forestry University |
|
| 摘要点击次数: 529 |
| 全文下载次数: 370 |
| 中文摘要: |
| 香气是评价茶叶风味品质的重要因子之一, 形成茶叶香气的挥发性化合物种类多但含量低。与其他茶类相比, 绿茶香气成分数量少而且含量低。绿茶香气的特点表现为嫩香、清香、栗香或嫩栗香、花香等特征性香型。本文主要综述了近年来不同香型绿茶香气中的关键呈香成分及其形成途径, 以期为特色风味绿茶的精准定向加工和茶叶香气品质调控提供依据, 不断满足消费者对多元化绿茶的需求。 |
| 英文摘要: |
| Aroma is one of the important factors in evaluating the quality of tea flavor. The categories of volatile compounds to form the tea aroma are many but their concentrations are low. Compared to other kinds of tea, the quantity and content of aroma components in the green tea are low. Tender aroma, refreshing fragrance, (tender) chestnut-like aroma and flowery aroma are the characteristic aroma types for the green tea. This paper reviewed the key aroma compounds of green tea and their formation pathways. These results could provide the basis for the precise processing of characteristic flavor green tea and the regulation of tea aroma, so as to meet the consumer’s demand for diversified tea products continuously. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
|
|
|
