六堡茶香气与滋味成分及评价方法研究进展

Research Progress on Aroma and Taste Components and Evaluation Methods of Liupao Tea

摘要:

六堡茶是我国广西特有的黑茶产品，鲜明的地方特色与独特的保健功效造就了其广阔的市场前景，近年来六堡茶产业蓬勃发展，相关研究也逐渐深入。六堡茶具有“红、浓、陈、醇”的品质特征，香气与滋味成分对六堡茶的风味形成起着重要作用。文章通过整理汇总目前六堡茶品质特征研究的相关成果，归纳总结了六堡茶香气与滋味成分的评价方法，对六堡茶香气研究中重要化合物进行了详细阐述，梳理了不同滋味成分对六堡茶滋味形成的作用，同时对当前研究存在的问题进行总结并对未来研究的重点进行了展望。以期为六堡茶品质特征评价及改善提升六堡茶香气滋味品质提供理论依据。

Abstract:

Liupao tea is a unique dark tea product in Guangxi, China. Its distinctive local characteristics and unique health benefits have created broad market prospects. In recent years, the Liupao tea industry has been flourishing, and the related research has also gradually deepened. Liupao tea has the quality characteristics of ‘vibrant redness, thickness, aging aroma, and purity’, and the aroma and taste components play important roles in the flavor formation of the Liupao tea. This article overviews the relevant results of the current research on the quality characteristics of Liupao tea, and summarizes the evaluation methods of its aroma and taste components, elaborates the important compounds in the studies investigating its aroma, and sorts out the roles of different taste components in the taste formation of Liupao tea. In the meantime, this article summarizes the problems of current research and presents prospects for future research, in order to provide theoretical basis for the evaluation of Liupao tea’s quality characteristics and the improvement of its aroma and taste quality.