Zheng Xin-Qiang, Li Qing-Sheng, Xiang Li-Ping, Liang Yue-Rong
Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China.
Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China.
Molecules. 2016 Mar 11;21(3):338. doi: 10.3390/molecules21030338.
Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.
挥发性化合物是茶叶香气的重要组成部分，而香气是感官品质的关键属性。本综述探讨了各类茶叶中芳香挥发性化合物的形成以及影响茶叶挥发性化合物形成的因素，包括茶树品种、生长环境和农艺措施、加工方法以及茶叶的储存。本文还讨论了茶叶挥发性化合物的测定以及活性香气挥发性化合物与茶叶感官品质的关系。
