摘要
红茶作为全发酵茶，发酵程度对其滋味物质转化至关重要。本研究聚焦于发酵程度与红茶滋味物质转化规律的关联。随着发酵程度加深，茶多酚在酶促作用下氧化聚合，含量显著下降，其氧化产物茶黄素、茶红素先增加后减少，茶褐素持续上升。茶黄素赋予茶汤鲜爽与明亮度，茶红素影响茶汤浓度与醇和度，茶褐素过多则使茶汤滋味平淡发暗。游离氨基酸在发酵前期上升，后期因参与多种反应而减少，影响茶汤鲜味。可溶性糖在发酵中来源与消耗并存，对茶汤甜醇味及香气形成有重要意义。
关键词： 红茶；发酵程度；滋味物质；转化规律；品质提升
Abstract
As a fully fermented tea, the fermentation degree plays a crucial role in flavor compound transformation. This study investigates the relationship between fermentation extent and flavor compound transformation patterns. With increasing fermentation intensity, tea polyphenols undergo oxidative polymerization under enzymatic action, leading to a significant decrease in content. The oxidation products—tea flavonoids and tea redones—first increase then decrease, while tea brownins persistently rise. Tea flavonoids impart freshness and brightness to the tea infusion, tea redones influence concentration and mellowness, while excessive tea brownins result in bland and dark flavors. Free amino acids increase during early fermentation but decrease later due to multiple reactions, affecting the tea's umami profile. Soluble sugars coexist with consumption during fermentation, playing a vital role in shaping the tea's sweetness, mellowness, and aroma.
Key words： Black tea; Fermentation extent; Flavor compounds; Transformation patterns; Quality improvement
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