摘要： 茶葉中含有的大量茶多酚對茶葉澀味有重要作用。澀味是茶葉滋味中極重要的感官性質(zhì),對茶葉總體質(zhì)量至關(guān)重要。本文就茶葉中茶多酚的感官性質(zhì)、茶湯澀味分析及茶多酚對茶葉澀味的影響等方面進(jìn)行綜述。

關(guān)鍵詞: 茶葉, 茶多酚, 感官性質(zhì), 澀味, 閾值

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.

Key words: tea, tea polyphenols, sensory attributes, astringency, thresholds

中圖分類號: 

S571.1

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