[1] 叶乃兴.白茶科学·技术与市场[M].北京:中国农业出版社, 2010:22-24.

YE N X. The Science Technology and Maket of White Tea[M]. Beijing:China agriculture press, 2010:22-24.(in Chinese)
[2] 陈志达.白茶风味品质的物质基础与量化评价研究[D].杭州: 浙江大学, 2019.

CHEN Z D. Research on the material basis and quantitative evaluation of the flavor quality of white tea[D]. Hangzhou: Zhejiang University, 2019.(in Chinese)
[3] 蔡翔, 李延升, 杨普香, 等.茶氨酸呈味特征及应用前景[J].蚕桑茶叶通讯, 2017(6):31-33. doi: 10.3969/j.issn.1007-1253.2017.06.013

CAI X, LI Y S, YANG P X, et al. The characteristics of the taste of theanine and its application prospects[J]. Sericulture tea communication, 2017(6):31-33.(in Chinese) doi: 10.3969/j.issn.1007-1253.2017.06.013
[4] UNNO K, IGUCHI K, TANIDA N, et al. Ingestion of theanine, an amino acid in tea, suppresses psychosocial stress in mice[J]. Exp Physiol, 2013, 98(1):290-303. doi: 10.1113/expphysiol.2012.065532
[5] 刘东娜, 郑晓娟, 卿钰, 等.蒙顶山名茶游离氨基酸总量及组分的测定分析[J].四川农业大学学报, 2012, 30(2):190-194. doi: 10.3969/j.issn.1000-2650.2012.02.013

LIU D N, ZHENG X J, QING Y, et al. Anaiysis of Free Amino Acid Content and Its Componentsin Various Mengding Tea[J]. Journal of Sichuan Agricutural University, 2012, 30(2):190-194.(in Chinese) doi: 10.3969/j.issn.1000-2650.2012.02.013
[6] WANG L, XU R, HU B, et al. Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction[J]. Food Chemistry, 2010, 123(4):1259-1266. doi: 10.1016/j.foodchem.2010.05.063
[7] KANEKO S, KUMAZAWA K, MASUDA H, et al. Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7):2688-2694. doi: 10.1021/jf0525232
[8] 陈然, 孟庆佳, 刘海新, 等.不同种类茶叶游离氨基酸组分差异分析[J].食品科技, 2017, 42(6):258-263. http://www.cqvip.com/QK/95840X/201706/672577971.html

CHEN R, MENG Q J, LIU H X, et al. Variance analysis of free amino acid composition in different kinds of tea[J]. Food Science and Technology, 2017, 42(6):258-263.(in Chinese) http://www.cqvip.com/QK/95840X/201706/672577971.html
[9] 肖涵, 陈圆圆, 陈春月.不同加工方式茶叶游离氨基酸组分分布特征初探[J].昆明学院学报, 2018, 40(6):32-37. http://d.old.wanfangdata.com.cn/Periodical/kmsfgdzkxxxb201806007

XIAO H, CHEN Y Y, CHEN C Y. Preliminary Study on Distribution Characteristics of Free Amino Acid Components in Different Processed Tea Leaves[J]. Journal of Kunming University, 2018, 40(6):32-37.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/kmsfgdzkxxxb201806007
[10] 刘爽, 杨停, 谭俊峰, 等.绿茶滋味定量描述分析及其化学成分的相关性研究[J].中国农学通报, 2014, 30(24):40-46. doi: 10.11924/j.issn.1000-6850.2014-0019

LIU S, YANG T, TAN J F, et al. Quantitative Descriptive Analysis and Its Correlation Between Chemical Components of taste in Green Tea[J]. Chinese Agriculutral Science Bulletin, 2014, 30(24):40-46.(in Chinese) doi: 10.11924/j.issn.1000-6850.2014-0019
[11] 阮宇成, 王月根.绿茶滋味品质醇、鲜、浓的生化基础[J].茶叶通讯, 1987(4):1-4. doi: 10.1016-j.joen.2011.04.004/

RUAN Y C, WANG Y G. Green tea tastes good quality, fresh, rich biochemical basis[J]. Journal of Tea Communication, 1987(4):1-4.(in Chinese) doi: 10.1016-j.joen.2011.04.004/
[12] 银霞, 黄建安, 张曙光, 等.绿茶滋味物质的研究进展[J].茶叶通讯, 2018, 45(1):9-13. doi: 10.3969/j.issn.1009-525X.2018.01.002

YIN X, HUANG J A, ZHANG S G, et al. Research Progress of Chemical Components Deciding the Green Tea Taste[J]. Journal of Tea Communication, 2018, 45(1):9-13.(in Chinese) doi: 10.3969/j.issn.1009-525X.2018.01.002
[13] 陈丹, 叶小辉, 俞滢, 等.不同等级云南红碎茶的氨基酸组分分析[J].福建茶叶, 2014, 36(4):24-26. doi: 10.3969/j.issn.1005-2291.2014.04.009

CHEN D, YE X H, YU Y, et al. Analysis of Amino Acid Composition of Different Grades of Yunnan Red Tea[J]. Tea In Fujian, 2014, 36(4):24-26.(in Chinese) doi: 10.3969/j.issn.1005-2291.2014.04.009
[14] 刘建福, 高俊杰, 田奥磊, 等.武夷岩茶氨基酸组分及含量分析[J].热带作物学报, 2017, 38(2):283-287. doi: 10.3969/j.issn.1000-2561.2017.02.016

LIU J F, GAO J J, TIAN A L, et al. Analysis of Content and Composition of Amino Acid in Wuyi Rock Tea[J]. Chinese Journal of Tropical Crops, 2017, 38(2):283-287.(in Chinese) doi: 10.3969/j.issn.1000-2561.2017.02.016
[15] 王富花. HPLC分析测定不同茶叶中的游离氨基酸[J].食品研究与开发, 2018, 39(1):141-146. doi: 10.3969/j.issn.1005-6521.2018.01.028

WANG F H. Analysis and Determination of Free Amino Acids in Different Tea by HPLC[J]. Food Research And Development, 2018, 39(1):141-146.(in Chinese) doi: 10.3969/j.issn.1005-6521.2018.01.028
[16] 龚雪, 李银花, 雷雨, 等.黑茶不同样品氨基酸组分的分析[J].茶叶通讯, 2010, 37(4):9-12. http://d.old.wanfangdata.com.cn/Periodical/cytx201004004

GONG X, LI Y H, LEI Y, et al. The Comparison of Aimd Acid in different kinds of Dark Tea[J]. Tea Communication, 2010, 37(4):9-12.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/cytx201004004
[17] 张丹丹, 叶小辉, 赵峰, 等.基于游离氨基酸组分的白茶滋味品质研究[J].福建农业学报, 2016, 31(5):515-520. doi: 10.3969/j.issn.1008-0384.2016.05.014

ZHANG D D, YE X H, ZHAO F, et al. Flavor and Amino Acids of Brewed White Teas[J]. Fujian Journal of Agricultural Science, 2016, 31(5):515-520.(in Chinese) doi: 10.3969/j.issn.1008-0384.2016.05.014
[18] ZHOU P, ZHAO F, CHEN M, et al. Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method[J]. Journal of Food Composition and Analysis, 2019, 81:46-54. doi: 10.1016/j.jfca.2019.05.007
[19] SCHARBERT S, HOFMANN T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural and Food Chemistry, 2005, 53(13):5377-5384. doi: 10.1021/jf050294d
[20] 杨晨.基于代谢组学的不同花色种类白茶滋味品质研究[D].北京: 中国农业科学院, 2018. http://cdmd.cnki.com.cn/Article/CDMD-82101-1018158489.htm

YANG C. Study of the Taste Quality in Different Types of White Tea Based on Metabolomics Analysis[D]. Beijing: Chinese Academy of Agricultural Sciences Dissertation, 2018.(in Chinese) http://cdmd.cnki.com.cn/Article/CDMD-82101-1018158489.htm
[21] 童华荣, 金孝芳, 龚雪莲.茶多酚感官性质及其对茶叶涩味的影响[J].茶叶科学, 2006(2):79-86. doi: 10.3969/j.issn.1000-369X.2006.02.001

TONG H R, JIN X F, GONG X L. Sensory Characteristics of Tea Polyphenols and It's Effects on Astringency of Tea[J]. Journal of Tea Science, 2006(2):79-86.(in Chinese) doi: 10.3969/j.issn.1000-369X.2006.02.001
[22] YU P, YEO A S, LOW M, et al. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile[J]. Food Chemistry, 2014, 155:9-16. doi: 10.1016/j.foodchem.2014.01.046
[23] 王云, 李春华.名优茶氨基酸含量变化规律及其影响因素研究[J].西南农业学报, 2006(6):1121-1126. doi: 10.3969/j.issn.1001-4829.2006.06.031

WANG Y, LI C H. Studies on the variation of amino acid contentand affecting factors in quality tea[J]. Southwest China Journal of Agricultural Sciences, 2006(6):1121-1126.(in Chinese) doi: 10.3969/j.issn.1001-4829.2006.06.031
[24] 袁林颖, 周正科, 李中林, 等."永川秀芽"茶感官品质与内含成分关系的研究[J].农产品加工(创新版), 2010(6):36-38. http://d.old.wanfangdata.com.cn/Periodical/ncpjg-cxb201006012

YUAN L Y, ZHOU Z K, LI Z L, et al. Study on the Relationship between Sensory Quality and Inner Components of Yongchuan Xiu'ya[J]. Innovational Edition of Farm Products Processing, 2010(6):36-38.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/ncpjg-cxb201006012