茶叶挥发性成分中关键呈香成分研究进展

香气是决定茶叶品质的重要因子之一。研究表明，茶叶挥发性成分中存在少量关键呈香成分，对茶叶的香气品质具有重要影响，具有重要的研究价值和研究意义。本文综述了近年来茶叶挥发性成分中这些关键呈香成分的研究进展，包括关键呈香成分的分析鉴定方法和主要茶类（绿茶、红茶、乌龙茶、黑茶）以及其他再加工茶（主要为花茶）中已经鉴定出的关键呈香成分的汇总分析，并探讨茶叶中关键呈香成分未来的研究方向。这些研究结果丰富了茶叶风味品质化学基础理论，可为提升现代茶叶加工技术和开展茶叶香气品质定向调控等提供科学依据。

A Review of Recent Research on Key Aroma Compounds in Tea

The aroma is one of the most important determinants of the quality of tea. Studies have shown that tea contains a small amount of key aroma compounds which are of significant interest to researchers because of their important contribution to tea aroma quality. In this paper, the recent progress in research on the key aroma compounds of tea is reviewed by summarizing the existing methods used to analyze and identify these compounds and the key aroma compounds identified from the major tea types (green tea, black tea, oolong tea and dark tea) and reprocessed tea (mainly refers to scented tea). Future research directions are discussed as well. The existing research outcomes enrich the basic chemical theory of tea flavor quality and provide a scientific basis for improving the modern tea processing technology and regulating the quality of tea aroma.