【作者】 陈贞纯； 程建华； 屠幼英；

【Author】 CHEN Zhenchun 1 , CHEN Jianhua 2 , TU Youying 1 (1.Department of Tea Science, Zhejiang University,, Hangzhou Zhejiang, 310058, China; 2The Government of Dao Zhen County, Daozhen Guizhou, 563500, China)

【机构】 浙江大学农学院茶学系； 贵州省道真自治县人民政府；

【摘要】 茶汤的滋味品质是衡量茶叶优劣的重要指标之一,也是影响消费者对茶叶接受度和认可度的关键因素。本文通过综述红茶茶汤呈味物质及其性质、阈值浓度、含量等,阐明红茶茶汤呈味物质的国内外研究现状,并据此分析提出红茶茶汤呈味物质研究的意义。更多还原

【Abstract】 Taste quality is one of the key criteria used by the tea tasters to describe the quality of tea liquors and also is key factor that influences of acceptance to consumers. The taste components of black tea infusions and their characteristics, threshold and concentrations are reviewed. This paper also clarifies the current situation and tendency on taste components of black tea.更多还原