中国茶叶2026，Vol.48Issue(4)：73-79,7.
十堰红茶滋味特征及品质成分分析
Study on the Taste Characteristics and Chemical Composition in Shiyan Black Teas
摘要
Abstract
This study utilized an electronic tongue to profile the sensory taste attributes of Shiyan black tea,and inte-grated key biochemical components to dissect the underlying determinants of its flavor profile.The results demon-strate that Shiyan black tea has a core taste profile characterized by umami and sweetness,with high mouthfeel full-ness and sensory complexity.Pearson correlation analysis revealed significant associations between quality constitu-ents,including tea polyphenols,catechins,free amino acids,tea pigmentsand multiple electronic tongue sensor re-sponses.Notably,theaflavins and thearubigins showed particularly strong correlations with multi-dimensional taste signals,validating their critical role as key quality indicators of black tea.Based on the observed tea pigment con-tent patterns,a practical processing optimization strategy was proposed that moderately shortens fermentation dura-tion to enhance theaflavin accumulation and mitigate theabrownin formation,thereby further elevating the taste quality of the infusion.This study provided empirical evidence and technical guidance for targeted quality regula-tion and the development of characteristic processing protocols for Shiyan black tea.关键词
红茶/滋味/电子舌/品质特征/茶红素Key words
black tea/taste/e-tongue/quality profile/thearubigins分类
轻工纺织引用本文复制引用
黄进,张玥,江用文,朱宏凯..十堰红茶滋味特征及品质成分分析[J].中国茶叶,2026,48(4):73-79,7.基金项目
中国农业科学院科技创新工程专项项目(CAAS-ASTIP-TRICAAS)、湖北省科技服务茶产业链"515"行动(协同推广)项目(2024BBB081) （CAAS-ASTIP-TRICAAS）
