茉莉花茶加工技術(shù)及風(fēng)味品質(zhì)研究進(jìn)展

摘要  茉莉花茶是茶葉和茉莉鮮花拼和、窨制加工而成的再加工茶，茶香與茉莉花香交互融合，風(fēng)味品質(zhì)獨(dú)特，已有1 000多年歷史。綜述了茉莉花茶的加工技術(shù)和窨制機(jī)理，以及茉莉花茶風(fēng)味品質(zhì)特性和品質(zhì)形成機(jī)理，為茉莉花茶的加工技術(shù)水平提升和風(fēng)味品質(zhì)調(diào)控提供參考。

關(guān)鍵詞  茉莉花茶；加工；窨制；風(fēng)味；品質(zhì)評價；形成機(jī)理

中圖分類號  TS272.5+3  文獻(xiàn)標(biāo)識碼  A  文章編號  0517-6611（2024）01-0017-04

doi：10.3969/j.issn.0517-6611.2024.01.004

開放科學(xué)（資源服務(wù)）標(biāo)識碼（OSID）：

Research Progress on Processing Technology and Flavor Quality of Jasmine Tea

CUI Hong-chun， ZHAO Yun， HUANG Hai-tao et al

（Hangzhou Academy of Agricultural Sciences， Hangzhou， Zhejiang 310024）

Abstract  Jasmine tea is a reprocessed tea made by mixing tea and jasmine flowers and scenting them. The tea fragrance and jasmine fragrance are integrated with each other for unique flavor and quality formation. Jasmine tea processing has a history of more than 1 000 years. In this paper， the processing technology and scenting mechanism of jasmine tea were reviewed. And， the flavor quality characteristics and quality formation mechanism of jasmine tea were also reviewed. We hope to provide reference for the improvement of processing technology and regulation of flavor quality of jasmine tea.

Key words  Jasmine tea;Processing;Cellar system;Flavor;Quality evaluation;Formation mechanism

基金項(xiàng)目  杭州市農(nóng)業(yè)與社會發(fā)展科研重點(diǎn)項(xiàng)目（202203A06）；杭州市市院合作項(xiàng)目（202158-01）；國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2021YFD1601105）；杭州市農(nóng)科院科技創(chuàng)新與示范推廣基金（2022HNCT-04）；浙江省農(nóng)業(yè)（茶樹）新品種選育重大科技專項(xiàng)（2021C02067-5）；國家現(xiàn)代茶葉產(chǎn)業(yè)技術(shù)體系項(xiàng)目（CARS-19）；浙江省茶葉產(chǎn)業(yè)技術(shù)團(tuán)隊(duì)項(xiàng)目（2022-2024）。（剩余9044字）