白茶与黑茶在贮藏期间香气成分及香型变化的研究进展

Research Progress on the Changes of Aroma Components and Flavor Profiles in White Tea and Dark Tea During Storage

摘要:

白茶和黑茶具备良好的贮藏价值，适度贮藏可有效提升其品质。作者系统梳理了近年来白茶、黑茶香气成分与香型特征相关性分析的研究成果，总结了不同等级、不同形态白茶以及不同品类黑茶在贮藏过程中香型及香气成分变化的研究进展，探讨了当前白茶与黑茶香气研究存在的难点，同时对未来的研究方向进行了展望。

Abstract:

For dark tea and white tea with good storage value, a moderate storage period can improve their quality. The author sorts out the research results of correlation analysis between aroma components and aroma types of white tea and black tea in recent years and summarizes the research progress in aroma type and aroma component changes of different grades and forms of white tea and different types of black tea during storage. Furthermore, this paper discusses the difficulties in the study of the aromas of black tea and white tea and makes an outlook on the future research directions.