欢迎访问《茶叶科学》,今天是

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

• •    下一篇

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   

  1. 西南大学食品科学学院,重庆 400715
  • 收稿日期:2005-09-16 修回日期:2006-03-06 出版日期:2006-06-25 发布日期:2019-09-10
  • 基金资助:
    科技部科技开发专项(2003EP090009)资助

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

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

  1. College of Food Science, Southwest University, Chongqing 400715, China
  • Received:2005-09-16 Revised:2006-03-06 Online:2006-06-25 Published:2019-09-10

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。

关键词: 茶叶, 茶多酚, 感官性质, 涩味, 阈值

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.

Key words: tea, tea polyphenols, sensory attributes, astringency, thresholds

中图分类号: