黑茶香气化学研究进展

Research Progress in Flavor Chemistry of Chinese Dark Tea

黑茶是我国独有的茶类,独特的渥堆工艺形成了其陈纯的香气特征。本文详尽综述了近年来黑茶香气化学研究的进展,从黑茶香气成分的化学特性方面归纳出甲氧基苯类和烯醛类化合物是黑茶独特香型的特征成分,分析了渥堆、干燥、贮藏等主要加工工艺对黑茶香气品质的影响,讨论了微生物对黑茶香气形成的影响,并指出了原料、香气提取方式等对黑茶香气分析的影响;最终提出黑茶特征性香气成分的鉴定与表征,香气骨架分子官能团的转化机理,以及微生物对香气形成的参与机制应是今后黑茶香气研究的难点。

As the unique kind of tea, Chinese dark tea characterize with the tasty and stale aroma which refers to the pile fermentation. This review summarized the recent progress in flavor chemistry research of Chinese dark tea. Analyzed with the chemistry property of the aroma components, derivatives of methoxyl benzene and allylaldehyde were clarified as the characteristic components of the flavor of Chinese dark tea. Subsequently, as well as microorganism, the effect of the processing procedure, such as pile fermentation, drying, storage and et al, on the aroma quality were declared. Also, the affection of the raw material and the extraction method of flavor were indicated. Therefore, separation and characterization of the characteristic flavor compounds, the transformation mechanism of the functional group on the skeleton of aroma molecular and the participation of microorganism in the formation of the flavor of Chinese dark tea will be the research topic in future.