做青工艺对乌龙茶特征香气成分影响的研究进展
做青是乌龙茶加工过程中的关键工序, 是形成乌龙茶品质的保证, 是形成乌龙茶特有的天然花果香的基础。同时香气品质在乌龙茶毛茶品质中所占比例较大, 因此就乌龙茶做青对香气品质影响的分析具有实际生产意义。乌龙茶特征香气组分主要以醇类、酮类、醛类、酯类为主, 如橙花叔醇、芳樟醇、香叶醇、β-紫罗酮、法呢烯、苯乙醛、茉莉内酯、茉莉酸甲酯。与乌龙茶特征香气组分形成有重要关系的一类内原酶:β-糖苷酶的研究也逐渐深入, 其与糖苷类前体物质的水解反应释放了大量的香气成分。本文对乌龙茶特征香气组分、香气形成机制以及做青工艺对香气形成的影响进行综述, 特别是将做青工艺和香气化学机制有机结合, 旨在更好地为指导乌龙茶做青和提高品质提供依据和参考。
Green-making is the key procedure of Oolong tea processing and is the assurance to form Oolong tea’s quality. It is also the foundation of unique natural flowers’ and fruits’ aroma in Oolong tea. At the same time, the quality of aroma takes up larger proportion in the quality of Oolong tea. It is practical to analyze the influence of green-making on aroma quality in Oolong tea. The mainly characteristic aroma components of Oolong tea are alcohols, ketones, aldehydes and esters, such as nerolidol, linalool, geraniol, β-ionone, farnesene, phenylacetaldehyde, jasmine lactone and jasmonic acid metyl ester. β-glucosidase, a kind of endogenous enzyme, has been studied in depth, which has important relationship with the formation of aroma components in Oolong tea. Hydrolysis reaction of β-glucosidase and precursor substance of glycosides releases a lot of aromatic components. This paper reviewed characteristic aroma components of Oolong tea, mechanism of forming aroma and influence of green-making procedure on aroma formation, it also combined green-making procedure with aroma chemical mechanism organically, so as to provide theoretical basis and reference to guide green-making skill and improve tea quality.
标题：做青工艺对乌龙茶特征香气成分影响的研究进展
英文标题：Research progress on influence of green-making process on characteristic aroma components of Oolong tea
作者：
王赞 福建农林大学园艺学院茶学系
郭雅玲 福建农林大学园艺学院茶学系
中文关键词:乌龙茶,做青,特征香气成分,
英文关键词:Oolong tea,green-making,characteristic aroma component,
发表日期：2017-03-26
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