十堰红茶滋味特征及品质成分分析

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中图分类号：TS272 文献标志码：A文章编号：1000-3150（2026）04-73-7

Abstract： This studyutilizedan electronic tongue toprofile the sensory tasteatributesofShiyanblack tea，and integrated key biochemicalcomponents todissect the underlying determinants of its flavor profile.Theresults demonstrate that Shiyan black tea hasacore taste profile characterized by umamiand sweetness，with high mouthfeel fullness and sensory complexity.Pearson correlation analysis revealed significant associations between qualityconstituents，including tea polyphenols，catechins，free aminoacids，tea pigmentsand multiple electronic tongue sensorresponses.Notably，theaflavins and thearubigins showed particularly strong correlations with multi-dimensional taste signals，validating theircritical role as key quality indicators of black tea.Based on theobserved tea pigment content patterns，a practical processing optimization strategy was proposed that moderately shortens fermentation durationto 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 regulationand the development of characteristic processing protocols for Shiyan black tea.

Keywords：black tea， taste，e-tongue，qualityprofile，thearubigins

十堰地处秦巴山区腹地，属北亚热带季风气候，雨量充沛、昼夜温差大，土壤富含硒、锌等微量元素，生态条件得天独厚，是天然的优质产茶区，被认定为鄂西北高香型绿茶基地、国家优势茶叶产区，先后获评中国有机茶之乡、中国高香型生态绿茶之乡，茶产业已成为当地建设全国绿色农产品输出地的重要支柱产业。（剩余7377字）