CAJ | 학술논문

激烈市场环境下，闽南清香型乌龙茶销售陷入困境，浓香型乌龙茶开始回归，“清转浓”正如火如荼地进行。烘焙是形成浓香型乌龙茶风味的关键工艺，具有提升茶叶品质的重要作用。烘焙型茶叶通过褐化反应形成乌润色泽；烘烤香由褐化反应产生，焙火前已形成的花果香在烘焙中得以保留和提升；多酚类物质异构化减少茶汤苦涩味，糖类物质通过分解、参与褐化反应的方式增加甜醇滋味。本文对焙火提高乌龙茶色、香、味等方面品质的研究进行了综述，总结了已发现的呈香、呈味物质，为探索烘焙对茶叶品质形成的化学机制提供理论依据和参考。
격렬시장배경하，민남청향형오룡다소수함입곤경，농향형오룡다개시회귀，“청전농”정여화여도지진행。홍배시형성농향형오룡다풍미적관건공예，구유제승다협품질적중요작용。홍배형다협통과갈화반응형성오윤색택；홍고향유갈화반응산생，배화전이형성적화과향재홍배중득이보류화제승；다분류물질이구화감소다탕고삽미，당류물질통과분해、삼여갈화반응적방식증가첨순자미。본문대배화제고오룡다색、향、미등방면품질적연구진행료종술，총결료이발현적정향、정미물질，위탐색홍배대다협품질형성적화학궤제제공이론의거화삼고。
With fierce competition, the sale of Fen-flavor Oolong tea ran to difficulty. The manufacturing of high-aroma Oolong tea becomes popular in Minnan district. The roasting process plays a critical role in shaping of flavor and improvements of tea quality. The black brown color of leaves developed from browning reactions during roasting process; baking odors came from browning reactions while the flower and fruit smell preserved and promoted in baking process; isomerizations of tea polyphenol compounds reduced the bitter and astringency taste, sugars added the sweet taste by means of decomposition and participation of browning reactions. The study on improvements of the leaf color, smell and taste of Oolong tea were reviewed in this paper, aroma and flavor substances were summarized, with the anticipation of the possible contribution to prove its chemical mechanism and provide theoretical basis and reference for further studies.