摘要
茶叶香气是影响茶叶品质的重要因素之一,也是茶树在进化过程中对环境反应而形成的生化生理特征。光对植物生长发育的调控已被广泛研究,光质对茶树次生代谢产物的影响也逐渐被关注。研究茶叶加工过程中不同光源对茶叶制品挥发性香气物质调控的机理,将有助于改善或提高茶叶品质。本文详细介绍了茶树响应光信号的色素以及光对茶叶香气物质的影响,重点综述了不同光质条件下,不同种类香气物质的代谢特征,并对光质在茶叶生产中的应用进行展望。
Tea aroma is one of the important factors affecting tea quality, and is also a biochemical and physiological characteristic of tea trees in response to the environmental in the process of evolution. The regulation of light on plant growth and development has been widely studied, and the influence of light wave on secondary metabolites of tea trees has been a topic of increasing interest. Studies on the regulatory mechanism of different light sources on the formation of volatile aroma compounds during tea processing will contribute to tea quality improvement. In this paper, the pigments that occur in tea trees in response to light signals, and the effect of light on aroma compounds of tea are elaborated. Emphasis is put on the metabolic characteristics of various aroma substances under different light quality conditions, and future prospects for the application of light quality in tea processing are discussed.
作者
岳翠男
王治会
石旭平
江新凤
李延升
杨普香
YUE Cuinan;WANG Zhihui;SHI Xuping;JIANG Xinfeng;LI Yansheng;YANG Puxiang(Jiangxi Sericulture and Tea Research Institute,Nanchang 330043,China;Jiangxi Key Laboratory of Tea Quality and Safety Control,Nanchang 330043,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第5期299-305,共7页
Food Science
基金
现代农业产业技术体系建设专项(CARS-19)
江西省现代农业产业技术体系建设专项(JXARS-02)
江西茶树种质资源遗传多样性鉴定与创新利用(20143ACF60006)
江西省茶叶质量与安全控制重点实验室茶叶加工课题(20192BCD40007)。
关键词
光质
茶叶香气物质
萜类
苯丙烷类/苯环型化合物
脂肪酸衍生物
糖苷结合型香气化合物
light quality
aroma metabolites in tea
terpenes
phenylpropanoids/benzenoids
volatile fatty acid derivatives
glycosidically bound volatile compounds
