茶多酚感官性质及其对茶叶涩味的影响

doi:10.13305/j.cnki.jts.2006.02.001

Abstract

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

CLC Number:

S571.1

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.

References

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

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