摘要
为探讨以多酚类为指标对茶叶滋味类型进行鉴别的可靠性,以中国13种红茶为材料,进行感官审评和化学成分分析。感官审评结果为:13种红茶在滋味上可分为甜醇温润、清甜鲜爽、甜醇浓烈和小种4个类型。化学分析结果为:以茶多酚、茶三素和7种儿茶素的相对含量进行主成分分析、聚类分析和判别分析,主成分、聚类分析的结果与茶叶感官审评分类结果基本一致,相似度77%;以感官审评分类结果为依据进行判别,判别准确率达92.3%。因此,根据多酚类含量可区分和判别红茶的滋味类型。本试验可为茶叶滋味分类和鉴别提供依据和应用参考。
This paper is to expore the relationship between the taste feature recognition of black tea and its polyphenol by using 13 kinds of black tea in China and combining with sensory evaluation and chemical analysis.The result of sensory evaluation shows that the 13 kinds of black tea can be divided into 4 types in taste:sweet and gentle,sweet and fresh,sweet and alcohol,and xiaozhong type.The result of chemical anlysis shows that the outcome of principal component analysis and cluster analysis are basically consistent with the results of tea sensory evaluation classification,and the similarity is 77%,which using the relative contents of tea polyphenol,tea tris and 7 catechins as variables.Base on the distinguish result of sensory evaluation,13 kinds of black tea are discriminated and analyzed,and the discrimination accuracy is 92.3%.To sum up,the result shows that the content of polyphenols can be used for classification and identification of black tea flavor characteristics.This study can provide experimental basis and application reference for the classification and identification of different tea flavor.
引文
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