工夫红茶特征香气研究进展

红茶属全发酵茶，分为工夫红茶、红碎茶、小种红茶三大类，其中工夫红茶是中国特有和产量最大的红茶种类。香气是一影响茶叶感官品质组成的重要因子之一，不同产地的工夫红茶香气品质各异，表现出甜香、果香和花香等香型。茶叶香气一直是研究领域的重点。红茶中已鉴定的香气组分物质众多，且含量差异明显。，各组分之间的不同含量和比例形成了红茶各自独特的香气特征。工夫红茶是中国特有的红茶种类，不同产地的工夫红茶香气品质各异，表现出甜香、果香和花香等香型。本文简要综述了不同产地、不同茶树品种的工夫红茶香气中关键呈香物质及不同茶树品种和加工工艺对工夫红茶特征香气的影响，旨在为工夫红茶的加工技术提升和香气品质调控提供基础依据。

Research progress on characteristic aroma of Congou black tea

Black tea belongs to fermented tea, and is mainly divided into Congou black tea, broken black tea and Souchong black tea, and Congou black tea is a unique type of black tea and the highest production in China. Aroma is one of the important factors affecting the sensory quality of tea, the aroma quality of congou Congou black tea from different producing areas is different, showing sweet, fruity and floral aroma. There are many identified aroma components in black tea, and their content are obviously different, different content and proportions of each component form the unique aroma characteristics of black tea. This paper reviewed the key aroma compounds in the aroma of Congou black tea of different origins and tea cultivars and the effects of processing technology on the characteristic aroma, so as to provide the basis for the improvement of processing technology and the regulation of aroma of the Congou black tea.