红茶香气成分研究进展OA

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.