炒青绿茶不同栗香特征香气形成机制研究

栗香是高档绿茶典型香型之一，可细分为嫩栗香、板栗香、熟栗香等不同特征。前期研究表明三种栗香特征共有12种OAV＞1的香气组分，以此为基础的人工重构效果亦较佳，突显其在栗香风味呈现中的重要。但目前对其衍变和形成途径尚不清晰，制约了栗香茶品质设计和定向调控。项目针对不同栗香特征绿茶的共有关键香气组分，首先采用微阱捕集等技术构建可实现精确定量的检测方法，研究加工过程中其含量、结构的变化，探明动态衍变轨迹；随后借助代谢组学、消增模拟等技术及经典理论研究各关键环节共有香气组分与其他品质成分间的量化效应，探寻前体物质和形成路径。最后结合共有香气组分量化结果，基于不同基质风味开展不同栗香特征人工模拟研究，构建基本骨架。研究结果不仅可以充实茶叶赋香物定性及量化基础研究，完善香气组分与香型理论，而且有助于指导生产实践，为茶叶产品优质香型的精准调控和增香、调香技术的提升提供支撑。

Chestnut-like aroma is one characteristic aroma type of high quality green tea, which can be further classified into three sub-types, i.e., tender, pure and roasted chestnut-like aroma. In our previous study, 12 key odor-active compounds with OAV larger than 1, have been identified in three sub-types of chestnut-like aroma. A satisfying result has been obtained in recombination experiment using these compounds, suggesting their important roles in formation of chestnut-like aroma. However, the formation pathway of these compounds remains unclear, which limits further design and regulation of green tea quality with chestnut-like aroma. In this study, with focus on these key compounds responsible for chestnut-like aroma, firstly, a quantitative method will be established using in-tube extraction for accurate quantification of these compounds, and their dynamic changes during tea processing will be investigated. Next, the quantitative relationship between these key odor-active compounds and other tea components will be studied using metabolomics approach, simulation by adding or reducing, as well as classic theories, to explore aroma precursors and formation pathway. Finally, a basic aroma structure of chestnut-like aroma will be established based on the quantitative result of key odor-active compounds, and artificial simulation experiments of different subtypes of chestnut-like aroma at various matrixes. This study is expected to enrich the fundamental research on qualitative and quantitative analysis of tea aroma compounds and the theory of tea aroma characteristics. Furthermore, this study is significant to guide tea manufacturing and to provide technical support for accurate regulation of premium tea aromas.