茶叶酸味特性研究进展

Research progress on the sour taste characteristics of tea

茶叶品质是其外形与内质的综合体现,滋味是茶叶内质中的主要品质因子之一。有机酸作为茶叶中重要的呈味物质,约占茶叶干物质总量的3%,是一些水解和氧化反应过程中碳氢化合物分解的中间产物,其不同组分的含量差异及与其他滋味物质又存在互作关系,直接影响茶叶的口感特性,是影响茶叶品质主要因素之一。本文总结不同茶树品种鲜叶自身有机酸差异,加工工艺、贮藏过程对茶叶有机酸含量及组分的影响,重点介绍高效液相色谱法在茶叶有机酸检测中的应用;提出今后的研究方向,在乌龙茶烘焙过程中茶叶酸味与有机酸相关性、不同火功乌龙茶贮藏过程有机酸的变化及有机酸代谢通路等开展研究,丰富茶叶有机酸的内容,从代谢水平深入探讨,阐明变化机理。为从业者开展茶叶产品质量控制及提升提供参考。

Tea quality is the comprehensive embodiment of its appearance and internal quality and taste is one of the main quality factors in tea internal quality.As an important flavor substance in tea,organic acid accounts for about 3% of the total dry matter of tea.It is an intermediate product of hydrocarbon decomposition in the process of hydrolysis and oxidation.The content difference of different components and the interaction with other flavor substances directly affect the taste characteristics of tea,which is one of the main factors affecting the quality of tea.This paper summarized the differences of organic acids in fresh leaves of different tea varieties,the effects of processing technology and storage process on the content and components of organic acids in tea leaves,and focused on the application of high performance liquid chromatography in the detection of organic acids in tea leaves.Put forward the future research direction.The correlation between tea sourness and organic acids during the baking process of Oolong tea,the changes of organic acids during the storage of Oolong tea with different fire powers and the metabolic pathways of organic acids were studied to enrich the content of organic acids in tea,and the mechanism of change was clarified from the metabolic level,so as to provided reference for practitioners to carry out quality control and improvement of tea products.