茶叶通讯2025，Vol.52Issue(2)：145-151,7.DOI:10.20178/j.cnki.ISSN1009-525X.2025.02.002
烘焙工艺对茶叶品质影响的研究进展
Research Advance in Effects of Baking Process on Tea Quality
摘要
Abstract
Baking is an important process for forming and enhancing oolong tea with specific quality and flavor,and it is also applied in other categories of tea.After baking,the moisture content of tea leaves is further reduced,and the quality is improved and stabilized.This paper summarizes the effects of baking process on the color,taste,aroma,non-volatile components and volatile components,in order to provide reference for the research and development of baking technology and its application in tea processing to further improve and enhance tea quality.关键词
茶叶/加工工艺/烘焙/风味品质/美拉德反应Key words
Tea/Processing technology/Baking/Flavor quality/Maillard Reaction分类
轻工纺织引用本文复制引用
黎娜,余鹏辉,黄怀生,黄浩,钟妮,赵熙,钟兴刚,郑红发..烘焙工艺对茶叶品质影响的研究进展[J].茶叶通讯,2025,52(2):145-151,7.基金项目
国家现代农业(茶叶)产业技术体系(CARS-19),湖南省农业科技创新资金项目(2023CX20),湖南省自然科学基金面上项目(2024JJ5216) （茶叶）
