【摘要】 绿茶是我国生产量与消费量最高的茶叶,高品质绿茶表现出多种不同的香气特征。香气是评价茶叶品质优劣的关键因素,其实质是不同种类的挥发性物质以不同浓度组合并为人所感知。本文综述了不同类型绿茶(清香型、花香型和栗香型绿茶)的关键香气活性物质,以及包括溶剂辅助风味蒸发法(SAFE)、固相萃取法(SPE)、固相微萃取法(SPME)、同时蒸馏萃取法(SDE)在内的茶叶挥发性物质提取方法和与茶叶香气分析相关的气相色谱质谱联用、气相色谱嗅觉测定、电子鼻法和分子感官组学等方法的研究进展。更多还原

【Abstract】 Green tea is the tea with the highest production and consumption in China.High quality green tea shows a variety of different aroma characteristics.Aroma is a key factor to evaluate the quality of tea,which is the result of different kinds of volatile substances are combined in different concentrations and perceived by people.This paper reviews the key aroma active substances of green tea with different aroma types (light flavor,flower flavor and chestnut flavor),as well as the extraction methods of tea volatile compounds,including solvent assisted flavor evaporation (SAFE),solid phase extraction (SPE),solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE),and the research progress of gas chromatography-mass spectrometry,gas chromatography olfactory determination,electronic nose and molecular organomics related to aroma analysis of tea.更多还原