Research Progress of Tea Taste based on Molecular Sensory Science

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.