白茶主产于福建，为我国特有的茶类。因其不炒不揉，外形浑然天成，毫香显露。而且赋予这种高雅香气的挥发性物质有很多种，对于创制白茶新产品具有重要的研究意义。本文比较了同时蒸馏萃取法与顶空-固相微萃取法对白茶香气成分含量的影响，阐述了白茶香气活性成分鉴定的研究现状，探讨了白茶香气成分在加工中的变化规律，以及相关酶类如糖苷酶、脂氧合酶和多酚氧化酶等活性的变化趋势，分析了利用香气活性成分构建不同香型白茶的香气质量评价模型的可行性。综上所述，白茶香气化学的研究进程亟需加快，尤其是开展香气活性成分的鉴定及其代谢组学分析，研制新香型白茶，有助于丰富茶叶风味化学的理论研究内容和提升白茶产业在农业经济中的地位。

Abstract： 

ABSTRACT:White tea is mainly produced in Fujian province and is the special tea in China. Because there is no panning and rolling during the processing, its shape is totally natural and pekoe flavor is high. The elegant aroma of white tea is endowed by numerous volatile substances, and has the fatal research significance to create new white tea. This paper compared the effect of the simultaneous distillation extraction method and the head space-solid phase micro-extraction on the content of aroma components in white tea, expounded the research status of identification of its aroma active components, explored the change rule of aroma components and the variation trend of the enzyme activity, such as glycosidase, lipoxygenase and polyphenol oxidase in the processing, and then investigated the feasibility of constructing different fragrance quality evaluation models for white tea by using the aroma active ingredients. To sum up, the research process of aroma chemical for white tea needs to be accelerated, especially the research of aroma active ingredients identification and metabolism analysis, for the development of new scent white tea, so it is helpful to enrich the theory of tea flavor chemistry research and improve the status of white tea in the agricultural economy.

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