食品与发酵工业2025，Vol.51Issue(24)：428-438,11.DOI:10.13995/j.cnki.11-1802/ts.043541
乌龙茶加工工艺对香气成分影响的研究进展
Advances in impact of oolong tea manufacturing processes on aromatic compounds
摘要
Abstract
Oolong tea,a semi-fermented tea characterized by its distinctive floral and fruity aroma,exhibits aroma quality that is highly dependent on precise processing regulation.This review summarizes the categories and characteristics of key aroma compounds in oolong tea,along with the predominant aroma components across different cultivars.It consolidates the impact of processing steps-including withering,tossing(or shaking),heat fixation,rolling,and drying-on aroma constituent formation,while elucidating the biosynthetic pathways of critical aroma substances and their stress response mechanisms,thereby providing a theoretical foundation for process optimi-zation and targeted aroma quality modulation.Current challenges in oolong tea processing include significant variations in stress response thresholds among cultivars,difficulties in achieving precise control and standardization of process parameters,limited understanding of syn-ergistic/antagonistic interactions between aroma components,and insufficient exploration of novel aroma profiles generated through cross-process synergies.Future research should focus on utilizing omics technologies to deeply dissect stress response networks and implementing fine-tuned regulation at each processing stage to enable directed synthesis of aroma compounds,laying the groundwork for developing oo-long teas with personalized flavor profiles.关键词
乌龙茶/加工工艺/香气成分/胁迫响应/合成途径Key words
oolong tea/processing technology/aroma components/coercive response/synthetic pathway引用本文复制引用
冯玮,赵亚飞,张雪,白瑞华,黄奕..乌龙茶加工工艺对香气成分影响的研究进展[J].食品与发酵工业,2025,51(24):428-438,11.基金项目
湖北省教育厅科学研究计划重点项目(D20181406) （D20181406）
