食品科学2025，Vol.46Issue(24)：218-225,8.DOI:10.7506/spkx1002-6630-20250617-125
水质参数对普洱生茶茶汤风味成分及感官特性的影响
Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion
摘要
Abstract
In this study,our aim was to investigate the effect of water quality on the sensory characteristics and flavor components of tea infusion.Raw Pu-erh tea and 14 types of brewing water were selected.Through sensory evaluation and physicochemical analysis,it was found that the pH,electrical conductivity,total dissolved solids(TDS)content,and mineral composition of brewing water were the key factors determining the flavor variation of tea infusion.Water with a high TDS content tended to enhance the richness and smoothness of tea infusion.However,excess calcium and magnesium ions inhibited the dissolution of tea polyphenols.Near-neutral water(pH 6.5-7.5),on the other hand,was more conducive to the release of amino acids and aroma compounds,contributing to the formation of a fresh and delicate flavor profile.In addition,metasilicate ions,sodium,and potassium significantly affected the synergistic effects of flavor components by altering the extraction kinetics.This research provides data to support the establishment of a"raw Pu-erh tea-water compatibility"theory.It not only guides consumers in making informed choices regarding water selection for tea brewing,but also provides valuable references for establishing a standardized brewing system and regulating tea quality.关键词
普洱生茶/冲泡用水/感官品质/风味成分/理化性质Key words
raw Pu-erh tea/brewing water/sensory quality/flavor components/physicochemical properties分类
轻工纺织引用本文复制引用
冯敏,王刚,樊馨,袁晓萍,柴春蓉,方梦丹,邓晓华,李斯屿,易伦朝,任达兵..水质参数对普洱生茶茶汤风味成分及感官特性的影响[J].食品科学,2025,46(24):218-225,8.基金项目
云南省科技计划重点项目(202401AS070113) （202401AS070113）
云南省高层次科技人才和创新团队专项项目(202405AS350005) （202405AS350005）
