白茶香气成分及影响因素研究进展

Advance in aroma components and influencing factors of white tea

白茶,作为中国六大茶类之一,因其清香鲜甜的品质、独特的健康功效及可存储等特点受到消费者的喜爱。茶叶香气物质含量少、种类多且化学性质各不同,既存在于茶树鲜叶中,也可通过茶叶加工过程转化形成新的香气物质,是评判茶叶品质优劣的重要依据。白茶香气成分的组成、含量及所呈现的香气特征因茶树品种、生长生态环境、生长季节、原料采摘等级、加工工艺的不同而有所差异,且与是否贮藏等因素密切相关。本文总结了近年来白茶香气研究中涉及的萃取、检测、分析及评价方法,白茶香气在萎凋、干燥、形制等工序中的变化规律,创新工艺、贮藏与陈化等处理对白茶香气的影响,并梳理了不同类型白茶的主要香气成分,最后对未来白茶香气研究技术发展、香气提升等方面进行了讨论与展望,旨在为白茶相关标准的建立提供理论参考。

White tea,as one of the six major tea categories in China,is popular among consumers for its fragrant and sweet quality,unique health effects and storable property.The volatile compounds of tea have the characteristic of low content,various types,and different chemical properties,which can exist in the fresh leaves of tea plants and can also be transformed into new aroma substances through tea processing,form the basis of the quality judgements of tea.The composition,content and aroma characteristic of aroma components of white tea vary with cultivars of tea plant,growing ecological environment,growing season,picking grade,processing technology,and are closely related to storage and other factors.This paper summarized the extraction,detection,analysis and evaluation methods involved in the study of white tea aroma in recent years,the change law of aroma in withering,drying,shaping and other processes,the influence of innovate processes,storage and aging on white tea aroma,and sorted out the main aroma components of different types of white tea,and finally discussed and prospected the future development of white tea aroma research technology and improve strategies,aiming to provide theoretical references for the establishment of white tea related standards.