茶叶中的糖苷类香气前体物质研究进展

Advances in Glycosidically Bound Aroma Precursors in Tea (Camellia Sinensis)

摘要: 分析了近年来国内外茶叶中糖苷类香气前体的研究现状.对茶叶中糖苷类香气前体的种类、茶叶中糖苷类香气前体的研究方法以及糖苷与茶叶香气形成的关系等内容进行了综述，在此基础上探讨了茶叶中糖苷类香气前体物质研究中存在的问题及今后可能的研究方向.

Abstract: The recent development of glycosidically bound aroma precursors in tea at home and abroad was summarized. The types and analysis methods of glycosidically bound aroma precursors in tea were introduced and the relationship between aroma formation and glycosidically bound aroma precursors in tea was reviewed. Moreover, the problems and development trend of glycosidically bound aroma precursors in tea were discussed.