摘要
茶汤中较重的苦涩味会影响茶叶品饮体验,但茶叶中苦涩味生化物质对形成茶汤风味具有不可替代的作用。生物碱、茶皂素、多酚类等茶叶物质含量的变化均会影响茶叶苦涩味的形成。本文对影响茶叶生化成分含量的生产与加工因素进行综述,以期为后续研究提供参考。
The heavy bitterness in tea soup will affect the value of tea drinks. However, the bitter biochemicals in tea have an irreplaceable effect on the formation of tea flavor. Changes in some tea substance contents such as alkaloids, tea saponins, polyphenols will affect the formation of tea bitter taste. This paper reviewed the production and processing factors which influence the contents of biochemical substances in tea to provide a reference for future research.
作者
程福建
吴芹瑶
高水练
杨江帆
CHENG Fujian;WU Qinyao;GAO Shuilian;YANG Jiangfan(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《中国茶叶》
2020年第2期24-31,共8页
China Tea
基金
福建省“2011协同创新中心”中国乌龙茶产业协同创新中心专项（闽教〔2015〕75号）
关键词
茶叶
加工
生产
苦涩味
tea
processing
production
bitter taste
