黑茶香气成分研究进展

doi:10.19640/j.cnki.jtau.2023.05.013

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (5): 74-81.doi: 10.19640/j.cnki.jtau.2023.05.013

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Research progress on aroma components of dark tea

Shi Heyun¹, Zhang Ya², Wu Xuejiao², Wang Chao³, Xu Yongquan², Zhang Jun^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. The Institute of Tasly Holding Group Co., Ltd., Tianjin 300410, China;
3. College of Horticulture, Hunan Agricultural University, Changsha 410125, China

Received:2022-01-11 Online:2023-10-31 Published:2023-12-22

Abstract

Abstract: Dark tea is a special post fermentation tea category in China, including Pu-erh tea, Liubao tea, Kang brick tea, Fu brick tea, Qing brick tea and so on. Tea aroma is one of the important indexes to evaluate tea quality. Therefore, the detection and analysis of aroma components is very important for the evaluation of dark tea quality. At present, the detection of aroma components of dark tea mainly includes gas chromatography-mass spectrometry（GC-MS）, comprehensive two-dimensional gas chromatograph-time of flight mass spectrometry（GC×GC-TOFMS）, gas chromatography-olfactometry（GC-O）, electronic nose （e-nose）, etc. This paper summarizes the extraction, detection and analysis technology of volatile components of dark tea in recent 5 years, and tracks the research progress of aroma components of five kinds of dark tea, such as Pu-erh tea, Fu brick tea, Qing brick tea, Liubao tea and Kang brick tea, and privide theoretical guidance for the study of aroma component in black tea.

Key words: dark tea, aroma compounds, extraction method, detection technology, research progress

CLC Number:

TS272

Shi Heyun, Zhang Ya, Wu Xuejiao, Wang Chao, Xu Yongquan, Zhang Jun. Research progress on aroma components of dark tea[J]. Journal of Tianjin Agricultural University, 2023, 30(5): 74-81.

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URL: http://xuebao.tjau.edu.cn/EN/10.19640/j.cnki.jtau.2023.05.013

http://xuebao.tjau.edu.cn/EN/Y2023/V30/I5/74

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Research progress on aroma components of dark tea

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