【摘要】 黑茶为六大茶类之一,属于后发酵茶,茶汤红浓明亮,口感醇厚且具有陈腐和真菌香气。对黑茶的色、香、味化学成分进行归纳,茶褐素是黑茶色泽形成的主要化学物质,香气成分以酮类、醛类、醇类、烃类、酯类、醚类、酚类和杂氧环类等物质为主,滋味成分可分为2类:以茶多酚和咖啡碱为主的苦味成分和以糖类为主的回甘味成分。此外,总结黑茶加工过程中水分、温度、发酵时间和微生物等加工条件对其品质化学成分的影响。研究结果为黑茶加工过程中的品质控制及茶汤/茶饮料深加工提供理论基础。更多还原

【Abstract】 Dark tea is one of the six major types of tea, belonging to the post-fermentation tea, the tea infusions is red and bright, the taste is mellow and has a stale and fungal aroma. The chemical components of dark tea color, aroma and taste are summarized. Theabrownins is the main chemical substance formed by dark tea color, aroma components are ketones,aldehydes, alcohols, hydrocarbons, esters, ethers, phenols and heterocyclic oxygen and other substances. The taste components can be divided into two categories namely tea polyphenols and caffeine-based bitter components, and sugar-based sweet components. In addition, the influence of water, temperature, fermentation time and microorganisms on its quality chemical composition in the processing process of dark tea is summarized. This research progress provides a theoretical basis for quality control and deep processing of tea infusions/tea beverage in the processing of dark tea.更多还原