基于多酚类物质的红茶滋味特征分类与判别
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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.
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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2 Kim EH,Wang YM,Mao X,et al.Construction of the evaluation model of black Tea taste sensory based on principal component regression analysis[J].J Chin Inst Food Sci Tech(中国食品学报),2016,12:235-239.
3 Cheng H,He W,Zhao L,et al.Correlation between sensory attributes and chemical components of black and green tea[J].T Chin Soc Agric En(农业工程学报),2012,1:375-380.
4 Zhou JS,Lv SD,He YL,et al.Research progress in the relationship between transformation of chemical constituents and the taste of the tea[J].Chine J Spec Lab(光谱实验室),2014,2:284-291.
5 Yue CN,Wang ZH,Mao SH,et al.The main taste substances in tea research progress[J].Food Res Dev(食品研究与开发),2017,1:219-224.
6 Li JH,Ni TT,Zhang GH,et al.Content variation of polyphenols,caffeine and pigment during fermentation of pu-erh shucha[J].Nat Prod Res Dev(天然产物研究与开发),2014,26:56-59
7 Xie J,Xiong J,Song L,et al.Determination of 6 Catechins in Tea polyphenols extract by quantitative analysis of multi-components viasingle marker method[J].Nat Prod Res Dev(天然产物研究与开发),2016,28:1568-1571,1638
8 Ye XH,Zhao F,He LM.HPLC analysis of the main polyphenolic compounds in black tea[J].Tea Fujian(福建茶叶),2014,6:18-23.
9 Narukawa,Masataka,Kimata,et al.Taste characterisation of green tea catechins[J].Int J Food Sci Tech,2010,8:1579-1585.
10 Zhao H,Yan Y,Zou LS,et al.Difference of chemical compositions in "Chuanpu"and"Wenpu" based on LC-MS and GC-MS[J].Nat Prod Res Dev(天然产物研究与开发),2018,1:1-9.
11 Wang KB,Chen QC,Lin Y,et al.Comparison of phenolic compounds and taste of Chinese black tea[J].Food Sci Technol Int,2014,3:639-646.
12 Gao L,Bian MX,Mi RF,et al.Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis[J].Int J Food Sci Technol,2016,6:1338-1348.
13 Qiu XH,Zhang DD,Wei H,et al.Analysis of aroma of different varieties of Wuyi Rock Tea by PTR-TOF-MS and GC-MS[J].Nat Prod Res Dev(天然产物研究与开发),2018,30:1195-1201.
14 Guo YL,Lai LL.Analysis on quality indicators of taste and infusion color and discrimination of famous and superior green tea with different appearances in Fujian province,PR China[J].J Food Process Preserv,2016,5:1084-1092.
15 Yang C,Dai WD,Lv ML,et al.Study on the chemical constituents of Pu-erh tea from different areas by UHPLC-Q-TOF/MS[J].J Tea Sci(茶叶科学),2017,6:605-615.
16 Zhang L,Zeng ZD,Ye GZ,et al.Non-targeted metabolomics study for the analysis of chemical compositions in three types of tea by using gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry[J].Chin J Chrom(色谱),2014,8:804-816.
17 Zhang YB,Jin SZ,Wang GQ,et al.Flavor analysis and flavor wheel establishment of ten top famous tea in Zhejiang province[J].J Tea Sci(茶叶科学),2015,3:225-232.
18 Cesarettin Alasalvar,Bahar Topal,Arda Serpen,et al.Flavor characteristics of seven grades of black tea produced in Turkey[J].J Agric Food Chem,2012,25:6323-6332.
19 Scharbert S,Holzmann N,Hofmann T.Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse[J].J Agric Food Chem,2004,11:3498-3508.
20 Wang QS,Wu Hl,Jiang XH,et al.Multivariate statistical analysis of the aroma qualities of black tea from Luokeng Guangdong[J].Modern Food Sci Tech(现代食品科技),2016,2:309-316.