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绿茶加工工艺对氨基酸及风味品质形成的影响研究进展

  • 屈丽池 ,
  • 王近近 ,
  • 黄纯勇 ,
  • 陈艳 ,
  • 秦廷发 ,
  • 滑金杰 ,
  • 王坤波 ,
  • 袁海波
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  • 1(湖南农业大学,茶学教育部重点实验室,湖南 长沙,410128)
    2(中国农业科学院茶叶研究所,农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江 杭州,310008)
    3(湘西国家农业科技园区管理委员会,湖南 湘西,416000)
    4(花垣县农业农村局,湖南 湘西,416400)
    5(湘西自治州茶产业发展中心,湖南 湘西,416000)
第一作者:硕士研究生(王坤波教授和袁海波研究员为共同通信作者,E-mail:wkboo163@163.com;192168092@tricaas.com)

收稿日期: 2024-04-19

  修回日期: 2024-06-05

  网络出版日期: 2025-03-28

基金资助

湘西州技术攻关“揭榜挂帅”项目(2022JBGS0007);中国农业科学院科技创新工程专项项目(CAAS-ASTIP-TRICAAS)

Research progress on effects of processing technology of green tea on formation of amino acids and flavor quality

  • QU Lichi ,
  • WANG Jinjin ,
  • HUANG Chunyong ,
  • CHEN Yan ,
  • QIN Tingfa ,
  • HUA Jinjie ,
  • WANG Kunbo ,
  • YUAN Haibo
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  • 1(The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
    3(Management Committee of Xiangxi National Agricultural Science and Technology Park, Xiangxi 416000, China)
    4(Huayuan County Bureau of Agriculture and Rural Affairs, Xiangxi 416400, China)
    5(Xiangxi Tea Industry Development Center, Xiangxi 416000, China)

Received date: 2024-04-19

  Revised date: 2024-06-05

  Online published: 2025-03-28

摘要

绿茶是广受消费者喜爱的六大茶类之一。氨基酸是影响绿茶品质的关键风味物质。加工工艺与绿茶氨基酸的合成转化及风味品质的形成密切相关。该文总结了绿茶氨基酸合成代谢的研究进展,概述了绿茶中的氨基酸与茶叶滋味、香气、色泽等风味品质之间的关系,并详细阐述了近年来有关摊放、杀青、做形和干燥等加工技术对绿茶氨基酸代谢及风味品质形成影响的最新研究进展,最后展望了绿茶氨基酸调控的重点研究方向,以期为优质绿茶的定向化和精准化加工提供参考。

本文引用格式

屈丽池 , 王近近 , 黄纯勇 , 陈艳 , 秦廷发 , 滑金杰 , 王坤波 , 袁海波 . 绿茶加工工艺对氨基酸及风味品质形成的影响研究进展[J]. 食品与发酵工业, 2025 , 51(5) : 380 -388 . DOI: 10.13995/j.cnki.11-1802/ts.039634

Abstract

Green tea is one of the six major types of tea that enjoy widespread consumer popularity.Amino acids are key flavor constituents that significantly influence the quality of green tea.The processing technology is closely related to the synthesis and transformation of amino acids and the formation of flavor quality of green tea.The present review provided a comprehensive overview of the advancements in green tea amino acid synthesis and metabolism, elucidated the correlation between amino acids and flavor attributes such as taste, aroma, and color in green tea, and elaborated on the latest research progress of the effects of processing technology such as spreading, fixation, shaping, and drying on the metabolism of green tea amino acids and the formation of flavor quality in recent years.Finally, this study provided a forward-looking perspective on the future research directions concerning the regulation of amino acids in green tea.This paper provides a reference for the targeted and precise processing of high-quality green tea.

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