食品工业科技2012，Vol.33Issue(7)：343-346,4.
绿茶茶汤中主要滋味成分及滋味定量描述分析的研究
Study on main taste compounds and quantitative descriptive analysis of taste in green tea infusion
摘要
Abstract
Taste on green tea infusion was studied according to chemical analysis on main taste compounds and quantitative descriptive analysis on taste.The results showed that there was significant difference to main taste compounds in green tea infusion.And it was difference to the same taste compound in infusion.Nine taste compounds（Tea polyphenols,Epigallocatechin gallate,Epigallocatechin,Caffeine,Epicatechin gallate,Rutin,D-catechin,Epicatechin,Amino acids）had great contribution to taste on green tea infusion.The relationship of taste strength was ranked as astringencybitternessflesh flavorsweetness.According to the cluster analysis of data from principal component analysis on main taste compounds and quantitative descriptive analysis on taste,it was found that there was synergistic effect to main taste compounds in green tea infusion.关键词
绿茶/主要滋味成分/定量描述分析/聚类分析/主成分分析Key words
green tea/main taste compounds/quantitative descriptive analysis/cluster analysis/principal component analysis分类
轻工纺织引用本文复制引用
金孝芳,罗正飞,童华荣..绿茶茶汤中主要滋味成分及滋味定量描述分析的研究[J].食品工业科技,2012,33(7):343-346,4.基金项目
科技部科技开发专项 （）
