茶叶中主要化学成分变化与滋味转化的研究进展

Research Progress in the Relationship Between Transformation of Chemical Constituents and the Taste of the Tea

茶多酚、茶氨酸、咖啡碱、茶多糖、维生素等是茶叶滋味的重要组分，其相对含量和比例共同决定着茶叶的口感和质量。不同茶叶中因化学组分、含量及比例不同，形成了各自独特的风味。本文综合国内外研究进展，从涩味、鲜爽味、苦味、甜味、酸味等方面介绍不同茶叶的滋味组分的变化和滋味转化的相互关系。

Tea polyphenols, theanine, caffeine, polysaccharides, and vitamin are the important taste components of tea. The taste and quality on tea infusion are determined by the relative content of these components. The unique taste of various teas are formed by the different chemical components and the content of these components. In this paper, the progress in the research field of the taste was summarized, the relationship between the different tastes and the change of the components were described including astringency, brisk, bitter, sweet and sour of various teas.