茶葉香氣成分研究及分析方法

摘 要：中國茶葉品種繁多，香氣種類也非常復(fù)雜。香氣是評(píng)價(jià)茶葉品質(zhì)的一個(gè)重要因素，但是茶葉種類、產(chǎn)地、制茶工藝及儲(chǔ)存條件等會(huì)影響茶葉的香氣成分。本文就不同加工工藝對(duì)綠茶、紅茶、烏龍茶、白茶和普洱茶葉香氣的形成進(jìn)行探討，并綜述了茶葉香氣的分析方法，有利于區(qū)分茶葉等級(jí)，提升茶葉品質(zhì)。

關(guān)鍵詞：茶葉；香氣；品質(zhì)；加工；感官審評(píng)

Investigation on Components and Analysis Method of Tea Aroma

YE Xiaoqian1， CHEN Yingzi1*， SHI Yuanxu2， LI Jianjun3， YU Youxia4

（1.Bureau of Agricultural and Rural Affairs of Ninghai， Ninghai 315600， China; 2.Zhejiang Fangyuan Checking Group Co.， Ltd.， Hangzhou 310018， China; 3.Qinghua Technology Training School of Ninghai， Ninghai 315602， China; 4.Food Testing Center of Ninghai， Ninghai 315600， China）

Abstract： There are many kinds of tea in China， and the types of aroma are also very complex. Aroma is an important factor to evaluate the quality of tea， but tea varieties， producing areas， tea processing technology and storage conditions will affect the aroma components of tea. This paper discusses the formation of aroma of green tea， black tea， oolong tea， white tea and puer tea by different processing technologies， and summarizes the analysis methods of tea aroma， which is helpful to distinguish tea grades and improve tea quality.

Keywords： tea; aroma; quality; processing; sensory evaluation

中國是茶葉加工生產(chǎn)的大國，茶葉種類繁多。（剩余6932字）