摘要
我国绿茶品类丰富,历史悠久,深受消费者青睐。香气是评价绿茶品质和风味的关键指标之一,贮藏是影响绿茶香气风味的重要环节。文章从贮藏时间、环境温度、氧气等因素对绿茶贮藏过程中香气成分的影响进行归纳分析,并梳理了绿茶贮藏的“陈气”标志物,以期为绿茶贮藏品质风味的保持和加工工艺的提升提供参考依据。
Chinese green tea boasts a variety of categories,a long history and enjoys great popularity among customers.Aroma is one of the key indicators for evaluating the quality and flavour of green tea and storage plays a crucial role in affecting the aroma and flavour of green tea.The study summarizes and analyzes the impact of factors such as storage duration,environmental temperature,and oxygen on the aroma compounds of green tea during storage.Furthermore,it sorted out the markers of“stale odor”in stored green tea.This research aims to provide a reference for the maintenance of green tea storage quality and flavor as well as improving processing technolog.
作者
欧阳诗云
杨秀芳
孔俊豪
左小博
王元凤
苏小琴
OUYANG Shiyun;YANG Xiufang;KONG Junhao;ZUO Xiaobo;WANG Yuanfeng;SU Xiaoqin(Shanghai Normal University,Shanghai 201418,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China)
出处
《中国茶叶加工》
2025年第2期55-61,共7页
China Tea Processing
基金
“十四五”国家重点研发计划课题(2022YFD2101105)。
关键词
绿茶
贮藏
香气成分
陈气
Green tea
Storage
Aroma compounds
Stale odor
