In order to explore the quality characteristics of bead-shaped green tea from diverse regions, the code review, chromatic aberration, HPLC and multivariate statistical analysis were used to compare the differences in sensory quality, color and taste chemical composition of samples from 3 main producing regions. Results showed that the unit weight of Lvbaoshi was the highest, while the a value of dry tea and tea liquor was the least. The soluble sugar content of Lvbaoshi was significantly lower than that of other producing regions, while the content of flavonoids was the highest. Besides, the levels of tea polyphenols and total catechins of Yongxi Huoqing and Lvbaoshi were similar, both of which were significantly higher than that of Pingshui Rizhu (P<0.05). The major chemical constituents including water extracts, total free amino acids and caffeine were observed to have slight difference (P>0.05) among different regions. The principal component analysis explained the variable information of different green tea samples (62.293% of the variance), showing comparatively distinct distribution of different producing regions. In addition, 8 key differential components were identified based on the partial least squares discriminant analysis, including a value (dry tea), b/a value (dry tea), a value (tea liquor) and b value (tea liquor), epigallocatechin gallate (EGCG), total catechins, catechingallate (CG) and epigallocatechin (EGC).
LIU Panpan
,
ZHENG Pengcheng
,
GONG Ziming
,
FENG Lin
,
WANG Xueping
,
GAO Shiwei
,
TENG Jing
,
YE Fei
,
HU Shaode
. Analysis on color and taste compounds of bead-shaped green tea from different origins[J]. Food and Fermentation Industries, 2019
, 45(20)
: 267
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.020194
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