十堰红茶滋味特征及品质成分分析OA

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.