茶叶中挥发性香气物质研究进展

茶是3大非酒精饮料之一,具有降血糖、抗氧化和抗炎等健康功能。近年来,大量研究报道了茶叶的生物活性和健康功能,而作为感官审评的重要指标,茶叶的香气同样值得深入研究。按照香气物质的生源途径分类,茶叶中香气物质可以分为类胡萝卜素、脂肪酸、糖苷类源香气前体物质以及加工过程中产生的美拉德反应产物。本综述对茶叶中香气物质的研究进展进行了归纳总结,以期为茶叶风味品质化学的研究提供借鉴。

Research advances on volatile aroma compounds of tea

Tea, one of the three most attractive beverages worldwide, has health functions such as lowering blood sugar, anti-oxidation and anti-inflammatory to human beings. There have been many researches on the chemical constituents and biological activities of tea. Furthermore, the aroma of tea is also a very important quality index of sensory evaluation for tea. According to the pathway of biosynthesis, the aroma compounds of tea could be derived from carotenoids, fatty acids, glycosidic precursors and Maillard reaction products. In the present review, the aroma compounds of tea in previous reports were reviewed to provide references for the study of tea flavor quality chemistry.