摘要
香气是评价茶叶品质的重要因素之一。茶叶香气物质按照生成途径可以分为氨基酸衍生的挥发物、糖苷结合的挥发物、脂肪酸衍生的挥发物和类胡萝卜素衍生的挥发物四大类。由于茶叶中存在各种不同的挥发性香气化合物,且这些物质浓度与组成比例不同,最终茶叶会呈现不同的香气特征。已有大量研究利用分析化学手段研究了茶叶香气物质的组成,并进一步采用分子感官科学手段探究了关键香气物质的含量和香型,通过重组和缺失实验揭示了茶叶典型香型的关键香气物质。文章基于分子感官科学在茶叶香气物质研究中的应用,论述了茶叶中重要的香气化合物,总结了不同香型茶叶中的关键物质组成,以及香气物质之间的协同和掩蔽效应。在此基础上,概括了茶叶香气物质的形成机理(途径),为茶叶风味化学的研究提供参考。
Aroma is one of the key factors in evaluating tea quality.Tea aroma substances can be divided into four major categories according to their formation pathways:amino acid-derived volatiles,glycosidically bound volatiles,fatty acid-derived volatiles,and carotenoid-derived volatiles.The presence of diverse volatile aroma compounds in tea,with varying concentrations and composition ratios,results in distinct aroma characteristics.Numerous studies have used analytical chemistry methods to investigate the composition of tea aroma compounds,and further applied molecular sensory science to explore the content and profiles of key aroma compounds.Recombinant and omission experiments have been conducted to identify the key aroma compounds responsible for typical tea aroma profiles.Based on the application of molecular sensory science in the study of tea aroma compounds,the present study discusses the major aroma compounds in tea,summarizes the key components of distinct aroma types,and examines the synergistic and masking effects among these aroma substances.Furthermore,the formation mechanisms(pathways)of tea aroma compounds are summarized,providing a reference for future research of tea flavor chemistry.
作者
李璐
温明椿
张海伟
龙飘飘
秦春寅
赖国平
李雯
王泽楷
张梁
LI Lu;WEN Mingchun;ZHANG Haiwei;LONG Piaopiao;QIN Chunyin;LAI Guoping;LI Wen;WANG Zekai;ZHANG Liang(National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization,Anhui Agricultural University,Hefei 230036,China;Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,School of Food and Nutrition,Anhui Agricultural University,Hefei 230036,China)
出处
《中国茶叶加工》
2025年第2期5-21,共17页
China Tea Processing
基金
国家自然科学基金(32122079)。
关键词
茶叶
香气物质
形成机理
加工
Tea
Aroma substances
Formation mechanisms
Processing
