摘要
本文从茶叶的鲜味、苦味、涩味等角度综述了茶叶滋味与其品质成分之间的相关性,以构建鉴别茶叶滋味品质的有效途经。
This review from the main tea fl avor, freshness, bitterness and astringency, comprehensively expounds the correlation between tea taste and its quality substances. Researchers hope to establish the relationship between the fl avor and the quality substances of tea, seeking to effective methods to identify the tea taste quality.
出处
《茶叶通讯》
2015年第3期13-15,28,共4页
Journal of Tea Communication
基金
国家质检总局科技计划项目(2014IK119)
