不同摊放工艺对条形绿茶香气品质的影响

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中图分类号：TS272.4 文献标识码：A文章编号：1000-3150（2025）12-43-8

Abstract： Toclarifythe impactof diferent spreading methods onthearoma quality formationof green tea，this study conducted sensory evaluations and volatilecompound analyses of strip-shaped green tea treated with natural spreading， hot-air spreading，and sun spreading.Sensory results showed that strip-shaped green tea treated with natural spreading， hot-air spreading，andsun spreading exhibitedcharacteristics offresh aroma，fruityaroma，andfloralaroma，respectively. The analysis ofaromacomponents revealed thatatotalof67volatilecompounds wereidentified inthe strip-shaped green tea productsunderthethree treatments，including15aldehydes，10ketones，12alcohols，9terpenes，17esters，and 4 heterocycliccompounds.Strip-shaped green tea treated with hot-airspreading was characterizedbyan increase in fruity differentialcompounds，while strip-shaped green teatreated with sun spreading was characterizedbyan increase in floral differential compounds.These findings of this studycan provideatheoretical basis forthe directional aroma-enhancing

processing of green tea.

Keywords： spreading，strip-shaped green tea， aroma， volatile compound

绿茶是我国六大茶类中产量与消费量均居首位的主导茶类，其独特风味的形成，源于加工过程中香气与滋味组分的动态转化。（剩余8827字）