六大茶类加工关键工序及风味物质研究进展

Research Progress on Key Processes and Flavor Substances of Six Basic Tea Types

茶是由茶鲜叶经不同的加工工艺制成的具有独特风味的一类饮料。杀青、发酵、做青、渥堆、萎凋和闷黄分别是中国绿茶、红茶、乌龙茶、黑茶、白茶和黄茶的关键加工工序。茶叶关键加工技术通过调控酶促反应、微生物作用、湿热作用等影响茶叶呈香呈味的关键挥发性成分与非挥发性成分,进而影响茶叶风味。相较于种类,各关键风味物质的含量和比例对茶叶风味的综合作用更值得关注。茶叶关键风味物质的研究为茶叶数字化、智能化加工提供理论支撑。

Tea is a kind of beverage with unique flavor made from fresh tea leaves by special processing technology.Fixation,fermentation,green-making,pile-fermentation,withering and yellowing are the key processing technologies for making Chinese green tea,black tea,oolong tea,dark tea,white tea and yellow tea,respectively.The key processing technology of tea affects the key volatile and non-volatile components of tea through enzymatic reaction,microbial action,wet and hot action,which then affects the tea flavor.Compared with the tea type,more attention needs to be given to the comprehensive effect of content and proportion of the key flavor substances on the tea flavor.The research on the key flavor substances of tea provides theoretical support for the digital and intelligent processing of tea.