茶叶挥发性成分形成机制的研究进展

Progresses on the Formation Mechanism of the Volatile Component in Tea

茶叶的挥发性成分是决定茶叶品质的重要因子,它不仅是区分不同茶类品质特征的重要指标,同时也是捕获和培养消费者忠诚度最重要的因素。目前对茶叶中的挥发性成分的研究大多数都是停留在挥发性成分的分离鉴定上,对其可能的形成机制及影响因素则没有系统性的研究和全面的总结。从萜烯醇类的生物合成、胡萝卜素类和脂肪酸的氧化降解、微生物的作用等几个方面对茶叶挥发性成分的形成机制进行了综述。

Volatile components of tea are important factors in the determination of tea quality, which is not only an important indicator to distinguish with different quality characteristics, but also the most important factors to capture and cultivate consumer loyalty. Current researches on volatile components of tea were mostly remained in the isolation and identification of volatile components, while the possible mechanism of its formation and influencing factors have not been systematically reported and comprehensively summarized yet. The formation mechanism of volatile components in tea were summed up from the aspects of terpene biosynthesis, carotenoids and fatty acid oxidation degradation, microorganisms etc.