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。
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.
出处
《茶叶科学》
CAS
CSCD
北大核心
2006年第2期79-86,共8页
Journal of Tea Science
基金
科技部科技开发专项(2003EP090009)资助
关键词
茶叶
茶多酚
感官性质
涩味
tea, tea polyphenols, sensory attributes, astringency, thresholds