| 主要滋味成分含量变化与制茶工艺的关系 |
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| 引用本文： | 王辉,龚淑英,刘蕾.主要滋味成分含量变化与制茶工艺的关系[J].茶叶,2009,35(1):7-10. |
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| 作者姓名： | 王辉 龚淑英 刘蕾 |
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| 作者单位： | 浙江大学茶学系,杭州,310029 |
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| 摘 要： | 功效被日益挖掘的茶叶的感官品质远胜其它饮料，其滋味的丰富程度更是倍受称赞。茶多酚、氨基酸、可溶性糖等是构成茶叶滋味的组分，共同决定着茶汤的口感与质量。茶叶加工过程中茶多酚总含量仅能保持或减少，氨基酸和可溶性糖的量则可双向调控，探讨主要滋味成分含量变化与制茶工艺的关系具有重要的现实意义。
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| 关 键 词： | 茶滋味 茶多酚 氨基酸 可溶性糖 |
Relationship of Levels of Major Taste Components to Tea Processing |
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| WANG Hui,GONG Shuying,LIU Lei.Relationship of Levels of Major Taste Components to Tea Processing[J].Journal of Tea,2009,35(1):7-10. |
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| Authors: | WANG Hui GONG Shuying LIU Lei |
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| Institution: | (Department of Tea Science, Zhejiang University, Hangzhou 310029,China) |
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| Abstract: | Sensory quality of tea is important factor affracting consumers. The taste of tea dependent on tea components, such as polyphenols, amino acids, soluble sugars and so on. The total content of polyphenols is reduced in tea processing, while the changes in amino acids and soluble sugars are uncertain. |
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| Keywords: | tea taste tea polyphenols amino acids soluble sugars |
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