武夷岩茶风味特征与感官审评研究进展

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中图分类号：S571.1；TS272.4; 文献标识码：A 文章编号：1000-3150（2025）08-18-10

Advances on Flavor Characteristics and Sensory Evaluation of Wuyi Rock Tea

YANG Huagao'，YUANBifeng²

1.FuzhouLuziunTeaIndustryCo.，Ltd.，uzhou35o14，China;2.ChinaTeaScienceSocietyHangzhou30008，China

Abstract： This paper systematically reviewed the formation mechanisms of the Wuyi Rock Tea's flavor characteristics and advances insensoryevaluationresearch."Rock flavor" acore quality atributeof WuyiRock Tea，originates from the synergisticeffctsof tea cultivars，ecological conditions，and processng techniques，whichcollectivelyshape its distinctivearomaand taste.The studyanalyzedkey flavor compounds of "rock flavor"and theircorrelations with sensory quality.It alsoaddressed the limitationsoftraditional sensoryevaluation systems and highlighted the application of modern technologies，such assensomics and electronic tongues，inelucidating the chemical basis offlavor.Future research directions include investigating the interaction mechanisms among ecology，procesing，andflavor，establishing quantifiable indicators，and developing inteligent evaluation tools topromote the scientific and standardized assessment of tea quality.

Keywords：WuyiRock Tea， rock flavor， sensory evaluation，flavor compounds

武夷岩茶作为中国乌龙茶的代表性品类，源于明末清初（即17世纪初），拥有逾500年的发展历史。（剩余19392字）