【作者】 许勇泉； 刘栩； 刘平； 陈根生； 汪芳； 袁海波； 尹军峰；

【Author】 XU Yongquan, LIU Xu, LIU Ping, CHEN Gensheng, WANG Fang, YUAN Haibo, YIN Junfeng (Engineering Research Center for Tea Processing, Tea Research Institute, ChineseAcademy of Agricultural Sciences, Hangzhou Zhejiang, 310008, China)

【机构】 中国农业科学院茶叶研究所国家茶产业工程技术研究中心；

【摘要】 本文分析了不同茶汤样品的苦味及回甘滋味强度,及其与茶汤风味化学成分的相关性,并采用电子舌进行茶汤滋味的定性定量分析。研究结果表明,不同茶汤样品的苦味及回甘滋味强度具有明显区别,茶汤回甘滋味强度与苦味强度具有显著正相关;茶汤回甘滋味强度与茶多酚含量(R2=0.575,p<0.05)和总糖含量(R2=0.561,p<0.05)具有显著正相关,茶汤滋味是氨基酸、多酚、碳水化合物及嘌呤碱等风味成分综合作用的效应。电子舌结合PCA分析可以很好地区分不同茶类茶汤,电子舌结合线性相关分析可以建立茶汤苦味强度及回甘滋味强度的量化分析模型,以及茶汤中茶多酚含量(R2=0.832)、茶氨酸含量(R2=0.856)和谷氨酸含量(R2=0.830)等风味化学成分的量化分析模型,为进一步研究茶汤回甘滋味呈味机理提供客观评价方法。更多还原

【Abstract】 The strength of sweet aftertaste attributes and bitter taste of tea infusions and their chemical components contents were investigated. The qualitative and quantitative analysis of sweet aftertaste of tea infusions by electronic tongue was also studied. The results indicated that, sweet aftertaste and bitter taste of various tea infusions were significantly different. There were significant positive correlation between sweet aftertaste value and bitter taste value, and between sweet aftertaste value and the contents of polyphenols (R2 = 0.575, p < 0.05) and total carbohydrates (R2 = 0.575, p < 0.05). Taste of tea infusion was the comprehensive effect of amino acids, polyphenols, carbohydrates and purine base. Electronic tongue with PCA analys is can be well used to discriminate different tea infusions. Electronic tongue with linear correlated analysis can be used to build the analysis models of sweet aftertaste and bitter taste, and the analysis models of the contents of polyphenols (R2 = 0.832), theanine (R2 = 0.856) and glutamic acid (R2 = 0.830). It will provide an objective evaluation methodology for study of taste generation mechanism.更多还原