| 茶多酚感官性质及其对茶叶涩味的影响 |
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| 引用本文： | 童华荣,金孝芳,龚雪莲.茶多酚感官性质及其对茶叶涩味的影响[J].茶叶科学,2006,26(2):79-86. |
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| 作者姓名： | 童华荣 金孝芳 龚雪莲 |
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| 作者单位： | 西南大学食品科学学院,重庆,400715 |
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| 基金项目： | 科技部科技开发专项基金 |
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| 摘 要： | 茶叶中含有的大量茶多酚对茶叶涩味有重要作用。涩味是茶叶滋味中极重要的感官性质,对茶叶总体质量至关重要。本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。
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| 关 键 词： | 茶叶 茶多酚 感官性质 涩味 阈值 |
| 文章编号： | 1000-369X（2006）02-079-08 |
| 收稿时间： | 2005-09-16 |
| 修稿时间： | 2006-03-06 |
Sensory Characteristics of Tea Polyphenols and It's Effects on Astringency of Tea |
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| TONG Hua-rong,JIN Xiao-fang,GONG Xue-lian.Sensory Characteristics of Tea Polyphenols and It''''s Effects on Astringency of Tea[J].Journal of Tea Science,2006,26(2):79-86. |
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| Authors: | TONG Hua-rong JIN Xiao-fang GONG Xue-lian |
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| Institution: | College of Food Science, Southwest University, Chongqing 400715, China |
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| Abstract: | There are a large amount of tea polyphenols in tea. Tea polyphenols show great effects on astringency of tea taste. Astringency is the principal sensory notes of tea tastes, and show a great influence on the total sensory quality of tea. This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions. |
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| Keywords: | tea tea polyphenols sensory attributes astringency thresholds |
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