茶多酚感官性质及其对茶叶涩味的影响

童华荣; 金孝芳; 龚雪莲

doi:10.13305/j.cnki.jts.2006.02.001

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茶叶科学 ›› 2006, Vol. 26 ›› Issue (2) : 79-86. DOI: 10.13305/j.cnki.jts.2006.02.001

茶多酚感官性质及其对茶叶涩味的影响

童华荣, 金孝芳, 龚雪莲

作者信息 +

Sensory Characteristics of Tea Polyphenols and It’s Effects on Astringency of Tea

TONG Hua-rong, JIN Xiao-fang, GONG Xue-lian

Author information +

文章历史 +

摘要

茶叶中含有的大量茶多酚对茶叶涩味有重要作用。涩味是茶叶滋味中极重要的感官性质,对茶叶总体质量至关重要。本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。

Abstract

There are a large amount of tea polyphenols in tea. Tea polyphenols show great effects on astringency of tea taste. Astringency is the principal sensory notes of tea tastes, and show a great influence on the total sensory quality of tea. This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.

导出引用

童华荣, 金孝芳, 龚雪莲. 茶多酚感官性质及其对茶叶涩味的影响[J]. 茶叶科学. 2006, 26(2): 79-86 https://doi.org/10.13305/j.cnki.jts.2006.02.001

TONG Hua-rong, JIN Xiao-fang, GONG Xue-lian. Sensory Characteristics of Tea Polyphenols and It’s Effects on Astringency of Tea[J]. Journal of Tea Science. 2006, 26(2): 79-86 https://doi.org/10.13305/j.cnki.jts.2006.02.001

中图分类号： S571.1

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