摘要
栗香是优质绿茶的特征香型之一,不仅是绿茶评价等级的标准,而且是消费者选择的重要依据。对栗香型茶树品种、栗香型绿茶的加工工艺、关键香气成分及其判别方法进行综述和展望,以期为栗香型绿茶的定向加工提供参考。
Chestnut-like aroma is one of typical pleasant flavors of high-quality green teas,and is not only regarded as an indicator of green tea but also widely recognized and accepted by consumers to make their choices.The research progress of chestnut-like tea cultivars,processing technologies of chestnut-like green teas,the key volatile components and their formation ways were reviewed in order to provide reference for the directional processing of chestnut-like aroma green tea.
作者
尹鹏
肖智中
于飞
郭桂义
YIN Peng;XIAO Zhi-zhong;YU Fei;GUO Gui-yi(Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Xinyang 464000,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第3期219-224,共6页
Food Research and Development
基金
河南省科技攻关项目（182102110225）
河南省豫南茶树资源综合开发重点实验室研究项目（HNKLTCU2017005）
河南省科技开放合作项目（172106000043）
信阳农林学院青年教师基金项目（201601001）
关键词
绿茶
栗香
茶树品种
加工工艺
研究进展
green tea
chestnut-like aroma
tea cultivar
processing technology
research progress
