食品与发酵工业2018，Vol.44Issue(3)：77-83,7.DOI:10.13995/j.cnki.11-1802/ts.015181
黄茶主要滋味化学成分与感官滋味接受性研究
Study on main flavoring compounds and taste acceptability of yellow tea
王治会 1岳翠男 2毛世红 1叶玉龙 2陈丽 1童华荣1
作者信息
- 1. 西南大学食品科学学院,重庆,400715
- 2. 江西省蚕桑茶叶研究所,江西南昌,330202
- 折叠
摘要
Abstract
Consumer acceptance on yellow tea was studied according to chemical analysis on main taste compounds and taste attribute.The results showed that there was significant difference among 33 kinds of main taste compounds in yellow tea.The order of the significant contribution was:sweetness ＞ mellow ＞ flesh flavor ＞ bitterness ＞ astringency ＞ sourness.Among these factors,the fresh flavor has the biggest difference.Consumer acceptance was significantly positive related to sweetness,mellow,flesh flavor,and negatively related to bitterness,astringency.Twenty -one kinds of main taste compounds and taste attributes have a great correlation;some synergistic effects were showed in main taste in yellow tea infusion.Cluster analysis can be used to collect the yellow tea samples with the same taste characteristics and consumer acceptance,and can be used as a new method to pair tea taste with consumer 's acceptance of yellow tea.Moreover,a preliminarily partial least squares(PLS) regression model was constructed based on main taste compounds to predict the consumer acceptance of yellow tea.关键词
黄茶/滋味化学成分/滋味分属性/接受性Key words
yellow tea/taste compounds/taste attribute/acceptance引用本文复制引用
王治会,岳翠男,毛世红,叶玉龙,陈丽,童华荣..黄茶主要滋味化学成分与感官滋味接受性研究[J].食品与发酵工业,2018,44(3):77-83,7.
