几种名优茶的滋味化学研究

The Chemical Research on the Taste of Several Famous High-quality Tea

[目的]分析各理化成分与茶汤滋味因子浓度、鲜度、厚度的关系。[方法]通过测定几种名优绿茶的理化成分,结合感官审评结果,考察了水浸出物、氨基酸、可溶性糖、茶多酚、可溶性果胶等化学成分对几种名优茶滋味的影响。[结果]水浸出物含量对茶汤浓度高低有较大的贡献;氨基酸含量高,鲜度的表现越明显,而可溶性糖、茶多酚含量越高,鲜度表现越不明显;厚度受多种呈味成分的综合作用,其中可溶性果胶对厚度的影响较大。[结论]得到了各化学成分与茶汤滋味(浓度、鲜度、厚度)的关系,为茶叶品质的判断提供了一定的依据。

[Objective] The aim was to analyze the relationship between each physicochemical composition and tea flavor factor concentration,freshness and thickness.[Method] Through determining the physicochemical compositions of several famous high-quality green tea,and combining with sensory evaluating results,the effects of chemical compositions such as water extract,amino acids,soluble sugar,tea polyphenols,soluble pectin,etc.on the taste of several famous high-quality tea were investigated in the experiment.[Result] The water extract greatly contributed to the tea taste,and the more content of amino acid,the more obvious of freshness.However,the more content of soluble sugar or tea polyphenols,the less obvious of freshness performance,and many kinds of compositions have a comprehensive effect on thickness,which is greatly influenced by the soluble pectin.[Conclusion] The relationship between each chemical composition and tea flavor（concentration,freshness and thickness） was obtained to provide certain basis for the judgment of tea quality.