白茶的化学成分对风味的影响研究  

Effect of quality-related components of white tea on flavor

作　　者：张欣 申杰 王竹君 范玉笛 刘丹飞 钟云飞[1] ZHANG Xin;SHEN Jie;WANG Zhujun;FAN Yudi;LIU Danfei;ZHONG Yunfei(School of Packaging and Materials Engineering,Hunan University of Technology,Zhuzhou,Hunan,412007)

机构地区：[1]湖南工业大学包装与材料工程学院,湖南株洲412007

出　　处：《茶叶》2022年第4期228-232,共5页Journal of Tea

基　　金：2021年度湖南省大学生创新创业训练计划项目(湘教通〔2021〕197号)。

摘　　要：白茶的基本品质成分主要包括茶多酚、可溶性糖、咖啡碱、氨基酸和芳香化合物等,这些主要化学成分的含量如果发生变化,会影响白茶的感官品质。本文综述了白茶化学成分对白茶的品质如香气、汤色、口感、色泽等方面产生的影响,并对其进行总结。茶多酚、咖啡碱和黄酮主要会带来苦涩的口味,而且酚类对汤色、茶香也有影响;糖类和氨基酸进一步提高了茶汤鲜甜的口感,且氨基酸形成的茶香进一步提高清爽口感;芳香物质则会形成茶叶独有的香气。可以考虑以白茶的半成品为原料,并将其与具有保健功能的药材成风味独特的茶饮料,从而达到质香兼备的目的;如果提取分离出某种功能性成分,白茶可以作为原料,发挥其品质成分的最优效果。The basic quality-related components of white tea include tea polyphenols, soluble sugars, caffeine, amino acids and aromatic compounds, and etc. Changes in the contents of these biochemical components affect the sensory quality of white tea. This paper reviews and summarizes the effects of biochemical components of white tea on the quality attributes of white tea, such as aroma, liquor color, taste and infused leaves. Tea polyphenols, caffeine and flavonoids mainly bring bitter taste, and polyphenols have an impact on liquor color, tea aroma;sugars and amino acids further improves the sweet taste of tea liquor, and the tea flavor formed by amino acids further improves the umami taste. Volatile compounds form a unique aroma of tea. The semi-finished products of white tea can be considered as raw materials with medicinal functions.

关 键 词：白茶 化学成分 品质风味 茶多酚 氨基酸 

分 类 号：Q946[生物学—植物学]