Tea aroma is a mixture of various volatile compounds at different concentrations, which is an important factor to evaluate tea quality. Most volatile compounds in tea have one or more stereocenters, and there are enantiomers with different aroma characteristics and thresholds. The enantiomer composition has an important influence on the formation of tea aroma. By reviewing recent studies on enantiomers of volatile compounds in tea and other plants as well as foods in China and abroad, this paper compares the enantiomers of different volatile components with aroma characteristics, and describes the state of the art of chiral volatile compounds and the analytical methods used to detect these compounds. Future research and development trends are also discussed. We hope this review can provide new insights into the chemical nature of tea aroma quality with respect to enantiomers.%茶叶香气是多种挥发性化合物以不同的浓度存在的混合体,是评价茶叶品质的重要因素之一.茶叶中多数挥发性化合物都具有一个或多个立体中心,存在香气特征与香气阈值迥异的对映异构体,其不同组成比例引发的致香效果对茶叶香气的形成有着重要的影响.本文围绕近些年国内外关于茶树等植物或食品的挥发性成分对映异构体的研究,比较分析不同挥发性成分对映异构体的香型特性,阐述了手性挥发性成分的研究现状及分析方法,并对未来研究及发展趋势等进行展望,以期从对映异构体的角度更深层次了解茶叶香气品质的化学实质.
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