食品工业科技2026，Vol.47Issue(11)：25-33,9.DOI:10.13386/j.issn1002-0306.2025090132
制茶方式对绿茶挥发性成分的影响
Influence of Tea Processing Methods on the Volatile Components of Green Tea
摘要
Abstract
The volatile composition of tea is a key determinant of its sensory quality,with processing methods significantly influencing the formation and retention of aroma compounds.This study investigated the impact of traditional manual versus mechanized processing on the aroma profile of green tea produced from fresh leaves sourced from Wugang City,Henan Province.Sensory evaluation,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and relative odor activity value(ROAV)analysis,differences in volatile components were systemati-cally examined.Results indicated that both methods yielded tea samples with favorable sensory quality,with manually pro-cessed tea showing more uniform appearance and mechanically processed tea exhibiting brighter liquor color.Traditional manual processing was more effective in retaining key aroma compounds such as alcohols,ketones and aldehydes,while mechanized processing excelled in preserving esters,terpenes and offered higher process stability.ROAV-based analysis of key aroma components revealed higher levels of trans-2-nonen-1-ol and indole in mechanically processed tea,whereas geraniol,2,3-butanedione,and geranyl acetone were more prominent in manually processed tea.These findings suggested that traditional processing yielded a richer diversity and concentration of aroma compounds,whereas mechanized process-ing ensured greater consistency in product quality.This study enhanced the theoretical understanding of tea processing and provided a foundation for optimizing green tea aroma quality by integrating the advantages of both manual and mechanized methods.关键词
绿茶/手工制茶/机械化加工/顶空固相微萃取-气相色谱-质谱联用(HS-SPMS-GC-MS)/挥发性成分Key words
green tea/traditional manual processing/mechanical processing/headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)/volatile components分类
轻工纺织引用本文复制引用
夏瑶,郭俊齐,贾子璐,王亚菲,苏会,周琼琼,安晓军,李甚颖,赵仁亮..制茶方式对绿茶挥发性成分的影响[J].食品工业科技,2026,47(11):25-33,9.基金项目
河南省科技研发计划联合基金重点项目(235200810019) （235200810019）
河南农业大学"百千万"科教服务行动基金项目(30803429) （30803429）
大别山实验室重点课题研发专项(DML009) （DML009）
河南省中央引导地方科技发展资金项目(Z20251831079). （Z20251831079）
