现代食品科技2017，Vol.33Issue(5)：189-195,7.DOI:10.13982/j.mfst.1673-9078.2017.5.030
水中Na+浓度对绿茶茶汤滋味品质的影响及其内在原因分析
Effect of Sodium Ion Concentration on the Taste Quality of Green Tea Liquor and Analysis of the Underlying Causes
摘要
Abstract
Sodium ion (Na+) is an important metal ion in drinking water.In order to understand the effect of Na+ on the taste quality of green tea liquor,different mass concentrations (0～200 mg/L) ofNa+ were added to common green tea liquor and the taste quality and underlying causes were investigated.The results showed that the addition of exogenous Na (sodium chloride) could influence the intensities of bitter taste,astringent taste,and mellow taste to some extent.An appropriate Na+ concentration (20 mg/L) could effectively reduce the intensities of bitter taste and astringent taste and increase the intensity of mellow taste,thus improving the overall taste quality of green tea liquor.The analysis showed that the addition ofNa+ had no significant effects on the concentration of taste components in green tea liquor,but affected the overall taste quality by changing the main taste quality components,including epigallocatechin gallate (EGCG),caffeine,and theanine,and the taste characteristics of their mixture.The different effects of sodium salts with different anions on the taste of green tea liquor were also analyzed in this study,and the results showed that sodium chloride and sodium sulfate could better improve the taste of green tea liquor than the other sodium salts.The results of this study will provide a theoretical basis for improving the taste quality of green tea beverages.关键词
钠离子/绿茶茶汤/滋味品质/滋味成分Key words
sodium ion/green tea liquor/taste quality/taste compounds引用本文复制引用
嵇伟彬,龚晓燕,许勇泉,许明峰,陈建新,尹军峰..水中Na+浓度对绿茶茶汤滋味品质的影响及其内在原因分析[J].现代食品科技,2017,33(5):189-195,7.基金项目
国家自然科学基金项目(31101248、31671861) （31101248、31671861）
中国农业科学院农业创新工程(CAAS-ASTIP-2014-TRICAAS) （CAAS-ASTIP-2014-TRICAAS）
