摘要
香气是茶叶重要的品质特征。近年来,随着茶饮料尤其是现制茶饮市场的迅猛发展,消费者对于茶叶香气多样化和个性化的追求不断提高。在现制茶饮对原料茶香气差异化需求和传统茶加工领域对香气的日益重视的双重驱动下,茶叶外源增香技术成为研究重点和应用热点。该技术通过引入外源性香料或香气物质,以增强茶叶香味和提升香气层次。因此,文章针对茶叶外源增香技术的研究进展进行综述,以期为推动茶叶增香技术乃至茶叶加工技术的发展提供新思路,也为茶饮料尤其是现制茶饮原料茶品质提升提供支持。
Aroma is a key quality characteristic of tea.In recent years,with the rapid growth of the tea beverage market,particularly ready-to-drink tea,consumers demand for diverse and personalized tea aromas has continued to rise.To meet this demand,external aroma enhancement technologies for tea have gradually become a focal point of research.These technologies significantly enhance the flavor and aromatic complexity of tea by introducing external flavoring agents or aromatic substances.This paper reviews the latest advancements in tea external aroma enhancement technologies,with a focus on flavoring techniques involving edible flavoring extracts and external enzyme-based enhancement methods.The goal is to offer new insights for advancing tea aroma enhancement technologies and,more broadly,tea processing technologies.It also aims to support the improvement of tea quality,especially for raw tea materials used in ready-to-drink tea beverages.
作者
夏玉娥
刘一
张亚辉
张海华
XIA Yu’e;LIU Yi;ZHANG Yahui;ZHANG Haihua(Jiande Fengding Tea Industry Co.,Ltd.,Hangzhou 311600,China;College of Food and Health,Zhejiang A&F University,Hangzhou 311300,China)
出处
《中国茶叶加工》
2024年第4期55-61,共7页
China Tea Processing
基金
浙江省农业重大技术协同推广计划(2022XTTGCY02-05)。
关键词
茶叶
外源增香
香气
Tea
External aroma enhancement
Aroma
作者简介
夏玉娥(1969-),女,浙江建德人,中级农艺师,主要从事茶叶种植、加工、销售等方面工作;通讯作者:张海华,hhzhang@zafu.edu.cn。
