| 茶叶香气物质响应胁迫机制与功能研究进展 |
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| 引用本文： | 闫振,王登良. 茶叶香气物质响应胁迫机制与功能研究进展[J]. 食品科学, 2021, 42(15): 337-345. DOI: 10.7506/spkx1002-6630-20200910-117 |
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| 作者姓名： | 闫振 王登良 |
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| 作者单位： | （1.广东德高信茶业控股有限公司,广东 英德 513000;2.华南农业大学园艺学院,广东 广州 510642） |
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| 基金项目： | 广东省英德科技计划项目（JHXM2019013） |
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| 摘 要： | 茶叶香气是茶叶感官评价和品质化描述的重要组成部分.茶叶在采前自然生长与采后加工阶段参与多种胁迫响应,这些胁迫因子能够促进香气化合物的形成、积累与释放,积累的香气物质一方面有利于茶叶香气品质的提升;另一方面则有利于茶树逆境防御机制的产生.本文综述了近年来茶叶香气物质在胁迫响应方面的研究进展,如食叶害虫取食、病原菌侵染等生...
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| 关 键 词： | 茶叶香气 胁迫响应 调控机制 茶叶加工 病虫害防御 |
Progress in Understanding the Stress Response Mechanisms and Functions of Aroma Compounds in Tea |
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| YAN Zhen,WANG Dengliang. Progress in Understanding the Stress Response Mechanisms and Functions of Aroma Compounds in Tea[J]. Food Science, 2021, 42(15): 337-345. DOI: 10.7506/spkx1002-6630-20200910-117 |
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| Authors: | YAN Zhen WANG Dengliang |
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| Affiliation: | (1. Guangdong Takson Tea Industry Shareholding Co., Ltd., Yingde 513000, China;2. College of Horticulture, South China Agricultural University, Guangzhou 510642, China) |
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| Abstract: | Tea aroma is an important part in the sensory evaluation and commercial description of tea. During preharvest growth and postharvest processing, tea synthesizes, accumulates and releases aroma compounds in response to various stress factors. The accumulation of aroma compounds is beneficial to improve tea aroma quality and to develop the stress defense mechanism. This paper reviews recent progress in understanding the mechanism of the regulation of aroma compounds metabolism in tea in response to biological stress factors such as leaf-eating pests and pathogen infection, as well as abiotic stress factors such as environmental factors and processing and evaluates its application value in practice. We believe that this review provides a theoretical basis for improving tea aroma quality and preventing tea plant diseases and insect pests. |
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| Keywords: | tea aroma stress response regulation mechanism tea processing pest and disease control, |
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