食品与机械2025，Vol.41Issue(7)：219-225,7.DOI:10.13652/j.spjx.1003.5788.2024.81190
加工工艺对绿茶儿茶素类化合物影响的研究进展
Research progress in the effects of processing techniques on catechins in green tea
摘要
Abstract
Catechins are the key substances that endow green tea with a bitter and astringent taste,and the changes in their structures and content have an important effect on the flavor quality of green tea.By collating the current research results related to catechins,this paper summarizes the changes of catechins during the main processing steps including withering,de-enzyming,rolling,and drying of green tea,and explores the main mechanisms of changes in catechins during processing and their effects on the bitterness and astringency of green tea.关键词
绿茶/儿茶素类化合物/加工工艺/滋味物质Key words
green tea/catechins/processing techniques/taste-related compounds引用本文复制引用
袁方正,隗玉,李凤玲,杜学慧,史海传,高艾英..加工工艺对绿茶儿茶素类化合物影响的研究进展[J].食品与机械,2025,41(7):219-225,7.基金项目
泰安市科技创新发展项目(编号:2023NS097) （编号:2023NS097）
