茶叶滋味与其品质成分的关系  

The tea flavor quality and its ingredients

作　　者：郭颖[1,2] 陈琦[1,3] 黄峻榕[2] 吴雪原 吴琼 

机构地区：[1]黄山市出入境检验检疫局,安徽黄山242700 [2]陕西科技大学生命科学与工程学院,陕西西安710021 [3]合肥工业大学,安徽合肥230000

出　　处：《茶叶通讯》2015年第3期13-15,28,共4页Journal of Tea Communication

基　　金：国家质检总局科技计划项目(2014IK119)

摘　　要：本文从茶叶的鲜味、苦味、涩味等角度综述了茶叶滋味与其品质成分之间的相关性,以构建鉴别茶叶滋味品质的有效途经。This review from the main tea fl avor, freshness, bitterness and astringency, comprehensively expounds the correlation between tea taste and its quality substances. Researchers hope to establish the relationship between the fl avor and the quality substances of tea, seeking to effective methods to identify the tea taste quality.

关 键 词：茶叶 滋味 品质成分 相关性 

分 类 号：S571.1[农业科学—茶叶生产加工]