2023年茶叶加工品质调控研究进展

Research Progress of Tea Processing Quality Control and Regulation in 2023

茶叶风味品质怡人,备受全球消费者的喜爱,其品质形成机理及品质调控技术是茶学研究和产业实践的重要内容。2023年,茶叶加工品质调控领域的研究取得了重要进展,主要涵盖茶叶加工品质形成的基础理论和茶叶加工品质调控的技术研发等两个方面。文章综述了2023年茶叶加工品质调控领域的主要研究进展,包括茶叶关键品质成分的分析鉴定、不同加工工艺对关键品质成分的影响、贮藏陈化对品质成分的影响、茶鲜叶原料品质提升,以及茶叶风味品质定向调控技术研发的最新进展等,旨在为茶叶加工品质形成机理研究和茶叶加工品质调控技术研发提供参考依据,助推茶产业的转型升级,助力我国茶产业的高质量发展。

Tea,with its delightful flavor,is highly favored by consumers worldwide.The mechanisms of tea quality formation and the techniques for quality control and regulation during processing are crucial aspects of tea science research and industrial practice.In 2023,significant advancements were made in the field of tea processing quality control,mainly covering the basic theories of quality formation during tea processing and the development of related technologies.This review summarized the main research progress in the field of tea processing quality control and regulation in 2023,including the identification of the key quality components responsible for color,aroma and taste,the impact of different processing techniques on the key quality components,the influence of storage and aging on the quality components,the quality enhancement of fresh tea leaf raw materials,and the latest developments in the research and development of tea flavor quality-oriented control and regulation technologies.The aim is to provide a reference for the tea processing quality formation mechanisms,and the research and development of technology innovations in tea processing quality control and regulation,thereby promoting the transformation and upgrading of the tea industry and contributing to its high-quality development.