红茶品质及其相关生化因子研究进展

Recent Progress in Black Tea Quality and Related Biochemical Factors

红茶是用茶树(Camellia sinensis)新梢的芽、叶、嫩茎,经过萎凋、揉捻(揉切)、发酵、干燥等工艺加工而成的茶,一般具有香高味甜、“红汤红叶”的特点。近年来国际市场红茶需求量与日俱增,各地区红茶产品层见叠出,而不同产区生产的红茶感官风味又独具特色。为探究不同地域红茶风格特点及其形成的生化基础,本文对近年来国内外红茶品质化学的相关研究进展进行了归纳整理,明确指出了与红茶色泽、香气、滋味等关键感官品质相关的化学因子,包括茶黄素、茶红素、茶褐素、芳香物质、多酚类、咖啡碱、氨基酸等,旨在为红茶产品的创新与品质提升提供理论依据。

Black tea,featured with a strong aroma and sweet flavor as well as‘red infusion and red leaves’,is made from fresh buds,leaves and tender stems through a series of procedures including withering,rolling(kneading and cutting),fermentation and drying.As the international demand for black tea has continued to increase recently,a variety of black tea products with distinctive sensory flavor characteristics have emerged in many regions.In order to gain insights into the characteristics of black tea and the underlying biochemical basis,this paper summarizes recent studies in the chemistry of black tea quality and specifies the chemical factors related to the color,aroma,taste and other key sensory attributes of black tea,including theaflavins,thearubigins,theabrownines,aromatic substances,polyphenols,caffeine and amino acids,with the aim of providing a theoretical basis for the innovation and quality improvement of black tea.