摘要
通过分析SiO3^2-与主要味感物间的滋味互作效应,探究其影响茶汤滋味品质的内在机制。研究表明,随着SiO3^2-质量浓度的增加,茶汤甜味上升,鲜味、涩味、苦味及综合滋味品质下降;茶汤中儿茶素、茶多酚、氨基酸、表没食子儿茶素没食子酸酯(EGCG)含量和Ca^2+、K^+、Mg^2+等离子浸出量下降是SiO3^2-导致茶汤滋味品质下降的原因。进一步研究发现,SiO3^2-可有效增强谷氨酸钠溶液的鲜味和蔗糖溶液的甜味,显著减弱咖啡碱溶液的苦味和EGCG溶液的苦涩味,具有明显的滋味互作效应。建议日常冲泡红茶应选用含有适量SiO3^2-(<48 mg/L)的水。
By analyzing the interaction effect between SiO32-and the main taste sensation,the internal mechanism of SiO32-affecting the taste quality of tea soup was explored.The study showed that with the increase of SiO32-mass concentration,the sweetness intensity of tea soup increases,the intensity of umami,bitterness and astringency decreases,and the overall taste quality of tea soup decreases.The decreased content of catechins,tea polyphenols,amino acids,epigallocatechin gallate(EGCG)and Ca^2+,K^+,Mg^2+plasma leach in tea soup is the reason why SiO3^2-leads to the decrease of taste quality of tea soup.The results showed that SiO3^2-could enhance the taste of sodium glutamate solution and sweet taste of sucrose solution,and weaken the bitter taste of caffeine solution and the bitter and astringent taste of EGCG solution,with obvious taste interaction effect.It is recommended that water containing SiO3^2-(<48 mg/L)should be used for daily brewing of black tea.
作者
刘艳艳
刘政权
陈建新
汪芳
许勇泉
尹军峰
Liu Yanyan;Liu Zhengquan;Chen Jianxin;Wang Fang;Xu Yongquan;Yin Junfeng(Tea Research Institute Chinese Academy of Agricultural Sciences,State Engineering Research Center for Tea Processing,Hangzhou 310008;College of Tea and Food Technology,Anhui Agricultural University,Hefei 230036)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第4期134-141,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省杰出青年基金项目(LR17C160001)
国家自然科学基金项目(31671861)
浙江省重点研发计划项目(2019C02072)。
