气味是中药最重要的质量标志之一，不同中药都有其独特的气味，这些气味来源于中药的挥发性成分。中药在炮制过程中，可能产生独特的气味变化，这也是判定饮片炮制程度的重要指标。大量研究者对中药炮制气味及其物质基础、内在变化机制展开研究，气味分析方法也日新月异。通过对中药炮制气味的主要变化及其物质基础、常见检测技术进行综述，提出了中药炮制气味研究存在的问题，为中药饮片炮制的气味分析研究提供参考。

Odor is one of the most important quality markers of traditional Chinese medicine (TCM). All kinds of TCM have unique odors, which come from the volatile components of TCM. TCM may produce unique odor changes during processing, which is also an important indicator to judge the processing degree of decoction pieces. More and more scholars are studying odor changes, their material basis and internal change mechanism during TCM processing, and odor analysis methods are changing rapidly. The main changes, their material basis and common detection techniques of TCM processing odor were reviewed, and the existing problems in the study of TCM processing odor were proposed, providing reference for the analysis of TCM decoction pieces processing odor.

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浙江省基础公益研究计划项目（LTGN23H280001）;杭州市农业与社会发展科研重点项目（202204A06）;国家中医药管理局科技司-浙江省中医药管理局共建科技计划项目（GZY-ZJ-KJ-24040）