黄茶主要滋味化学成分与感官滋味接受性研究

王治会 , 岳翠男 , 毛世红 , 等

doi:10.13995/j.cnki.11-1802/ts.015181

食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015181

黄茶主要滋味化学成分与感官滋味接受性研究

展开

1(西南大学食品科学学院，重庆， 400715) 2(江西省蚕桑茶叶研究所，江西南昌，330202)

硕士研究生

网络出版日期: 2018-03-26

收起

Study on main flavoring compounds and taste acceptability of yellow tea

Expand

1(College of Food Science, Southwest University, Chongqing 400715, China)
2(Jiangxi Sericulture and Tea Research Institute,Nanchang 330202, China)

Online published: 2018-03-26

Fold

摘要

通过主要滋味化学成分和滋味分属性相结合对于黄茶的消费者接受性进行了研究。结果表明，黄茶中33种滋味化学成分含量差异大，各滋味分属性间强度关系为甜>醇>鲜>苦>涩>酸，其中鲜味强度差异性最大，与消费者接受性呈正显著相关的滋味分属性为甜、醇、鲜，呈显著负相关的为苦、涩。其中21种滋味化学成分与5种滋味分属性具有显著相关性，部分滋味化学成分的滋味表达具有交互作用。聚类分析可以把具有相似滋味特点与相同消费者接受性的黄茶样品聚集在一起，因此可以作为黄茶滋味相似与接受性高低分类的一种新方法。此外，该研究还采用PLSR回归初步建立了1 个基于主要滋味化学成分的黄茶消费者接受性预测模型。

关键词： 黄茶; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 滋味化学成分; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 滋味分属性; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 接受性

本文引用格式

王治会 , 岳翠男 , 毛世红 , 等 . 黄茶主要滋味化学成分与感官滋味接受性研究[J]. 食品与发酵工业, 2018 , 44(3) : 77 . DOI: 10.13995/j.cnki.11-1802/ts.015181

Abstract

Consumer acceptance on yellow tea was studied according to chemical analysis on main taste compounds and taste attribute. The results showed that there was significant difference among 33 kinds of main taste compounds in yellow tea. The order of the significant contribution was: sweetness>mellow>flesh flavor>bitterness>astringency>sourness. Among these factors, the fresh flavor has the biggest difference. Consumer acceptance was significantly positive related to sweetness, mellow, flesh flavor, and negatively related to bitterness, astringency. Twenty- one kinds of main taste compounds and taste attributes have a great correlation; some synergistic effects were showed in main taste in yellow tea infusion. Cluster analysis can be used to collect the yellow tea samples with the same taste characteristics and consumer acceptance, and can be used as a new method to pair tea taste with consumer's acceptance of yellow tea. Moreover, a preliminarily partial least squares(PLS) regression model was constructed based on main taste compounds to predict the consumer acceptance of yellow tea.

Key words： yellow tea; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; taste compounds; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; taste attribute; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; acceptance

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract