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Position: Home > Articles > Research Advances on Glycoside-bound Aroma Precurosrs in Tea Acta Tea Sinica 2017 (3) 133-138

茶叶中糖苷类香气前体物质研究进展

作  者:
项丽慧;林清霞;余文权;陈林;王振康
单  位:
福建省农业科学院茶叶研究所;福建省农业科学院
关键词:
茶叶;键合态香气物质;糖苷酶;糖基转移酶
摘  要:
糖苷水解产生的挥发性成分是茶叶香气的重要组成之一。本文系统总结了茶叶糖苷类香气前体物质的化学组成、代谢途径、检测方法及影响因素。
译  名:
Research Advances on Glycoside-bound Aroma Precurosrs in Tea
作  者:
XIANG Li-hui;LIN Qing-xia;YU Wen-quan;CHEN Lin;WANG Zhen-kang;Tea Research Institute,Fujian Academy of Agricultural Sciences;Fujian Academy of Agricultural Sciences;
关键词:
tea;;bound aroma precursors;;glycosidase;;glycosyltransferase
摘  要:
Enzymatic digestion of glycoside-bound aroma precursors releases volatile components,which contribute significantly to the aromatic quality of tea.The structures,metabolic pathways and analytical methodologies of the glycoside-bound precursors,as well as factors affecting the aroma formation in tea are summarized.

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