基于分子感官科学的茶叶滋味研究进展

Research Progress of Tea Taste based on Molecular Sensory Science

摘要: 分子感官科学是从分子水平上定性定量分析，筛选关键风味化合物，以揭示食品的风味本质，并对其进行重组和应用于生产实际；又是食品风味化学、分析化学、感官组学等多学科交叉、且更为深入和系统的科学。滋味是评价茶叶品质的重要指标，本文基于分子感官科学研究体系，从茶叶滋味的呈味物质入手，主要综述了关键滋味物质的呈味特性、相互作用关系、重组与应用研究进展，并分析分子感官科学在茶叶滋味品质研究上的应用前景，旨在对茶叶滋味的研究提供参考。

Abstract: Molecular sensory science is the qualitative and quantitative analysis at the molecular level to screen the key flavor compounds,so as to reveal the flavor essence of food,and to recombine and apply them to the actual production. Molecular sensory science is more in-depth and systematic science,wich is comprehensive of food flavor chemistry,analytical chemistry and sensory groups multidisciplinary. Taste is an important index of evaluating tea quality. This article is based on molecular flavcor substances from the taste of tea,and mainly summarizes the key the flavour characteristics of flavor substances,interaction relations,restructuring research progress and application. And analyze the molecular sensory science in the tea flavor quality of application prospect as a reference for the study to the taste of tea.