茶叶香气物质响应胁迫机制与功能研究进展

摘要/Abstract

摘要： 茶叶香气是茶叶感官评价和品质化描述的重要组成部分。茶叶在采前自然生长与采后加工阶段参与着多种胁迫响应，这些胁迫因子能够促进香气化合物的形成与释放，一方面积累的香气物质有利于茶叶香气品质的提升，另一方面则有利于茶树逆境防御机制的产生。本文总结了近年来茶叶香气物质参与胁迫响应方面的研究成果，综述了生物胁迫如食叶害虫取食、病原菌侵染和非生物胁迫如环境因子、加工工艺等对茶叶香气物质代谢的调控机制以及茶叶香气响应胁迫在实际生产上的应用价值，为改善茶叶香气品质和茶树病虫害防御提供理论依据。

关键词: 茶叶香气, 胁迫响应, 茶叶加工, 病虫害防御

Abstract: Tea aroma is an important part in the sensory evaluation and commercial description of tea. Tea leaves involved in various stresses responses to the growth stage (preharvest) and the processing stage (postharvest). These stress factors stimulate the synthesis and emission of tea aroma compounds, which contribute to the formation of tea aromas and the formation of defense of tea plants with stresses. In this review, we summarized the recent investigations into tea aroma compounds response to stresses. The regulation mechanism of biotic stress such as herbivores attack and pathogens infect and abiotic stress such as environmental factors and processing technology on the metabolism of tea aroma and the applications in actual production were described, which provides a theoretical basis for improving tea aroma quality and preventing tea plants diseases and insect pests.

Key words: tea aroma, stress response, tea processing, pest and disease control

中图分类号:

S571.1

闫振王登良. 茶叶香气物质响应胁迫机制与功能研究进展[J]. 食品科学, 0, (): 0-0.

Zhen YAN. Research Progress of Tea Aroma Compounds under Stress Response and Its Mechanism and Function[J]. FOOD SCIENCE, 0, (): 0-0.

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