市售茶酒感官与理化品质分析研究  

Sensory and Physicochemical Quality Analysis of Commercially Available Tea Liqueurs

作　　者：吕杨俊 曹晓念 蒋玉兰[1,2] 冯华芳 潘俊娴 沈才洪[3,4] 王霈菲 叶丽伟[1,2] 张士康 朱跃进 LÜYangjun;CAO Xiaonian;JIANG Yulan;FENG Huafang;PAN Junxian;SHEN Caihong;WANG Peifei;YE Liwei;ZHANG Shikang;ZHUN Yuejin(Hangzhou Tea Research Institute,China COOP,Hangzhou,Zhejiang 310016;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou,Zhejiang 310016;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术中心,四川泸州646000

出　　处：《酿酒科技》2023年第10期22-28,共7页Liquor-Making Science & Technology

摘　　要：随机购买14款市售茶酒,包括7款低度酒和7款高度酒,研究其感官与理化品质。结果显示多数茶酒带茶色、茶香或茶味,但仍有少数茶酒没有茶叶的感官特性;14款茶酒中均有茶多酚和游离氨基酸检出,3个酒样中未检测到茶氨酸,2个酒样中未检测到咖啡碱,1个酒样中未检测到儿茶素。In this paper,14 commercially available tea liqueurs(7 low-alcohol liqueurs and 7 high-alcohol liqueurs)were taken as the research objects to study their sensory and physicochemical quality.The results showed that most tea liqueurs had tea color,tea aroma or tea taste,but there were a few tea liqueurs without any sensory characteristics of tea.Tea polyphenol and free amino acids were detected in all the 14 tea liqueurs;theanine was not detected in 3 samples,caffeine was not detected in 2 samples,and catechin was not detected in 1 sample.

关 键 词：茶酒 跨界应用 感官品质 理化品质 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]