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风味成分的差异会影响来自不同生产地区的泰红茶的质量

Songyan Huang1, Lingling Tao1, Linlin Xu1

  • 1State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China.

Food chemistry: X
|July 8, 2024
PubMed
概括

生产地区显著影响泰平湖北 (TPHK) 绿茶的风味. 关键的乌玛米 (茶氨酸,谷氨酸) 和苦 (咖啡因) 化合物,以及花香气挥发物,如林纳醇和日拉尼醇,解释了这些区域风味差异.

关键词:
香味 香味 香味 香味 香味味道质量 味道质量绿茶绿茶是一种绿茶.生产地区生产地区.泰平的胡奎 (Houkui) 是一个小镇.

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Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.