乌龙茶花香形成机理的研究

Mechanisms of Aromatic Volatiles Formation in Oolong Tea

糖苷类香气前体和糖苷酶是制约香气形成的两个关键因素。本文介绍了乌龙茶花香成分的化学组成,在未离体鲜叶中的存在形式和释放方式。通过总结目前关于乌龙茶香气释放方面的生理生化以及分子生物学水平的研究成果,认为β-樱草糖苷酶和β-葡萄糖苷酶是香气形成过程中的关键酶,在加工过程中酶活力受损伤胁迫的诱导发生变化最终导致香气的释放。

Aglycone precursors and glycosidases are two important compounds in tea aroma formation. The present paper reviews constitutes of oolong tea existence form in leaf tissue and release mechanism. β-primeveros floral aroma, involving its idase and β-glucosidase are proved to be two of the most important glycosidases in tea aroma formation via physiology, biochemistry and molecular biology researches. These enzymes are induced by stresses during tea processing operations, resulting in the release of aromatic voltiles.