红茶中香气物质的形成及工艺对其影响的研究进展

香气是影响红茶品质的重要因素,它的形成与加工工艺密切相关。在红茶加工中,香气物质主要经过糖苷类水解、氨基酸的斯却克尔(Strecker)降解、美拉德反应、脂肪酸的氧化以及β-胡萝卜素降解等反应生成。这些反应在萎凋、揉捻、发酵、干燥工序中综合作用形成了红茶丰富多样的香型。本文主要从红茶香气物质形成的反应类型以及加工工艺对香气物质形成的影响两个方面进行阐述,旨在为红茶加工提供理论基础。

Research Progress on the Formation of Aroma Substances and Its Influence of Processes in Black Tea

Aroma is an important factor affecting the quality of black tea. Its formation is closely related to the processing technology. In the processing of black tea,the formation of aroma is mainly caused by hydrolysis of glycosides,Strecker degradation of amino acids,Maillard reaction,oxidation of fatty acids,and degradation of β-carotene. It is the reactions that coordinate and cooperate with each other at the withering,rolling fermentation,and drying stage,resulting in a rich and various flavor of black tea. This paper mainly expounds the reaction type of black tea aroma substance formation and the influence of processing technology on aroma substance formation,and aims to provide a theoretical basis for black tea processing.