Abstract:

Aroma (volatile compound) is one of the significant indicators for evaluating sensory properties of Oolong tea. The terpenoids usually show floral and fruit scent in plantae. This paper summarized and analyzed the terpenoids such as sesquiterpenes (trans-nerolidol,α-farnesene) and monoterpenes (linalool and oxide) detected as main components in Oolong tea, their scents threshold value were low. Several items about rate-limiting reaction and key regulatory gene in terpenoids synthesis metabolic pathway of Oolong tea were also summarized, including location, influence factors,metabolish pathway and precursor substances. Meanwhile, the paper also prostected the future research direction emphasizing on  terpenoids synthesis metabolic pathway and key gene functional identification of Oolong tea under abiotic stress, so as to systematicly and throughly reveal the action mechanism of aroma formation during Oolong tea manufacturing  processes.

Key words: Oolong tea, terpenoids, metabolic pathway, regulatory gene, aroma

摘要： 香气是评价乌龙茶感官品质的重要指标之一，而萜类化合物在植物界通常表现为花果香气味。总结分析了倍半萜的反式-橙花叔醇及α-法呢烯、单萜的芳樟醇及其氧化物等萜类化合物是乌龙茶中检测到的主要香气组分，香味阈值低，同时对乌龙茶萜类物质合成的部位、影响因素、代谢途径、前体物质以及对影响乌龙茶挥发性萜类物质合成代谢途径中的限速反应及关键调控基因等方面进行综述，并对未来侧重于非生物胁迫作用下乌龙茶加工过程萜类物质的代谢通路以及关键基因功能鉴定等进行了展望，以期更加系统和深入地揭示乌龙茶加工过程中香气形成的作用机制。

关键词: 乌龙茶, 萜类物质, 代谢途径, 调控基因, 香气