主要滋味成分含量变化与制茶工艺的关系

Relationship of Levels of Major Taste Components to Tea Processing

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。

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.