茶叶香气成分及其检测技术研究进展

摘要

Tea aroma is one key factor for tea quality.The aroma compounds of tea are mainly affected by the type of tea,the production method,the variety,the origin,and other factors.The types and content of aroma substances determine the quality of the tea.There are a lot of complicated tea aroma components,and various detection technologies are developed on the detection of tea aroma components,including GC-MS,GC-O,electronic nose and so on.This paper mainly introduce main aroma components and differnces among six types of teas and scented tea,besides,summarized advantages and disadvantages of the four main detection techniques of tea aroma and its application in tea.Finally,it pointed out that they will be the focus of tea aroma as the detection of aldehydes,ketones,heterocycles,sulfur-containing compounds,and quantification of aroma components in the future.%香气是茶叶品质决定因子之一.茶叶的香气主要受茶叶种类、制作方法、品种、产地等因素影响,香气物质的种类和含量对茶叶的品质起决定作用.茶叶中香气组分复杂,检测技术多样,主要包括GC-MS、GC-O、电子鼻等技术.本文综述了近几年茶叶香气成分的研究进展,主要介绍了六大茶类和窨制茶的主要香气组分及其差异,概述了茶叶香气成分的四种主要检测技术的优缺点及在茶叶中的应用.最后指出了醛类、酮类、杂环类、含硫化合物和含氮化合物的检测及香气组分定量这两个难点是今后茶叶香气研究的重点.