儿茶素呈味特性及其感官分析方法研究进展

张英娜; 嵇伟彬; 许勇泉; 尹军峰

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茶叶科学 ›› 2017, Vol. 37 ›› Issue (1) : 1-9.

儿茶素呈味特性及其感官分析方法研究进展

张英娜^1,2, 嵇伟彬^1,2, 许勇泉^1,*, 尹军峰¹

作者信息 +

Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method

ZHANG Yingna^1,2, JI Weibin^1,2, XU Yongquan^1,*, YIN Junfeng¹

Author information +

文章历史 +

摘要

滋味是茶汤最重要的品质特征,绿茶茶汤滋味主要由多酚类、咖啡碱、氨基酸、碳水化合物和金属离子等共同作用形成。多酚类是绿茶茶汤中最主要的滋味物质,儿茶素又是多酚类物质的主体成分。儿茶素组分是茶汤苦味与涩味的主要贡献物质,不同儿茶素种类和含量的组合形成了茶汤不同的苦涩味强度,并影响茶汤整体风味。现阶段对于茶汤滋味评价主要是采用人体感官分析,感官分析在食品风味评价上具有不可替代性。本文就绿茶茶汤中儿茶素呈味特性、滋味物质间互作及滋味物质感官分析方法3个方面的研究进展进行综述,旨在完善儿茶素呈味及其互作理论体系,为感官分析方法在滋味物质呈味特性中的应用奠定基础。

Abstract

Taste is the most important quality characteristics of tea infusion. Green tea taste is formed by the interaction of polyphenols, caffeine, amino acids, carbohydrates and metal ions. Polyphenols are the main taste substances of green tea infusion, with catechins as the major components of polyphenols. Catechins are the main contributors of the bitterness and astringency of green tea infusion. Varied intensities of bitterness and astringency of green tea infusions were caused by the different compositions and interactions of catechins. Sensory analysis by human is still the major method for the taste evaluation of tea infusion, which is irreplaceable nowadays. This paper reviewed the taste characteristics of catechins, interactions of taste substances, sensory-analysis method of taste substances, which aimed to improve the theory system of the taste characteristics of catechins and their interactions, and to lay the foundation for the use of sensory-analysis method in relative studies.

导出引用

张英娜, 嵇伟彬, 许勇泉, 尹军峰. 儿茶素呈味特性及其感官分析方法研究进展[J]. 茶叶科学. 2017, 37(1): 1-9

ZHANG Yingna, JI Weibin, XU Yongquan, YIN Junfeng. Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method[J]. Journal of Tea Science. 2017, 37(1): 1-9

中图分类号： TS272.5+2 TP391.41

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