茶的味道跟里面的什么物质有关?

茶的味道跟里面的什么物质有关?插图

氨基酸、蛋白质和酶都是茶叶中的重要物质,爱茶的朋友非常有必要了解。

Amino acids, proteins and enzymes are important substances in tea. It is necessary for tea lovers to understand them.

一般情况下,茶树鲜叶的蛋白质含量占干物质的大约20%~30%,其中的绝大多数是不溶于水的,只有大约1%~2%可以溶于水中。但即使只有这很少一部分溶于水中,都能增进茶汤的滋味和浓度。

In general, the protein content of fresh tea leaves accounts for about 20% ~ 30% of dry matter, most of which are insoluble in water, and only about 1% ~ 2% can be dissolved in water. But even if only a small part is dissolved in water, it can improve the taste and concentration of tea soup.

茶的味道跟里面的什么物质有关?插图1

酶是茶叶中的催化剂,它高效且专一。茶叶后期加工过程中,品质最终如何,与酶的催化反应有非常密切的联系。

Enzyme is a catalyst in tea, which is efficient and specific. In the late processing of tea, the final quality is closely related to the catalytic reaction of enzymes.

比如红茶的加工过程中,茶多酚会在多酚氧化酶的作用下形成茶黄素和茶红素;脂肪氧化酶则可以催化鲜叶中的类脂物质,进行水解和转化,形成青香型的物质,促使茶叶香气更佳。

For example, in the process of black tea processing, tea polyphenols will form theaflavins and thearubins under the action of polyphenol oxidase; lipoxygenase can catalyze lipid substances in fresh leaves, carry out hydrolysis and transformation, form green flavor substances, and promote tea aroma better.

茶的味道跟里面的什么物质有关?插图2

目前发现的茶叶中的氨基酸有20多种,其中的茶氨酸是一种非蛋白质的氨基酸,占主要成分。在土壤肥力好,根部发达的情况下,茶树氨基酸合成的数量也会明显增加。

At present, there are more than 20 kinds of amino acids in tea. Theanine is a non protein amino acid, which is the main component. Under the condition of good soil fertility and developed roots, the amount of amino acid synthesis in tea plants will also increase significantly.

茶叶中已经发现的各种氨基酸都有特定的滋味,并且深深影响着茶叶的酸甜苦咸鲜。

All kinds of amino acids found in tea have special taste, and deeply affect the taste of tea.

茶的味道跟里面的什么物质有关?插图3

茶叶中的鲜味主要来自于茶氨酸、谷氨酸和天冬氨酸等;甜味主要来自于甘氨酸和丙氨酸;香味(花香)则来自于氨基酸与游离糖的反应,在受热条件下,氨基酸与游离糖会发生“美拉德反应”,形成呋喃、吡嗪、吡咯等具有焦糖香气的物质,从而使茶叶显现出各种形态的花香。

The fresh taste of tea mainly comes from theanine, glutamic acid and aspartic acid; the sweetness mainly comes from glycine and alanine; the fragrance (flower fragrance) comes from the reaction of amino acid and free sugar. Under the heating condition, amino acid and free sugar will have “Maillard reaction” to form substances with caramel aroma, such as furan, pyrazine, pyrrole, etc., which make the tea appear various The flower fragrance in species form.

未经允许不得转载:饮茶乎 » 茶的味道跟里面的什么物质有关?

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