中国茶叶加工Issue(1)：47-54,8.DOI:10.15905/j.zgcyjg.2095-0306.2026.01.07
红茶香气成分研究进展
Research Progress on Aroma Components of Black Tea
摘要
Abstract
Aroma is a crucial factor in evaluating the quality of black tea,with primary aroma types including floral,honey-like,sweet,and fruity notes.The formation of black tea aroma is a complex process influenced by factors such as tea plant varieties,growth environment,seasonal variation,cultivation practices and processing techniques.This article summarizes the main aromatic components of black tea,along with their detection and analysis methods,the formation mechanism of black tea aroma,and the enzymes involved in these processes.It also reviews the effects of variety and processing on the aroma components,aiming to provide a reference for the development of the black tea industry.关键词
红茶/香气/组分Key words
Black tea/Aroma/Component分类
轻工纺织引用本文复制引用
邵静娜,吉庆勇,周大云,疏再发,何卫中..红茶香气成分研究进展[J].中国茶叶加工,2026,(1):47-54,8.基金项目
丽水市科技计划项目(2024tpy01) （2024tpy01）
国家现代农业产业技术体系(CARS-19) （CARS-19）
