食品与机械2023，Vol.39Issue(11)：186-191,210,7.DOI:10.13652/j.spjx.1003.5788.2023.80094
3种新式茉莉花茶饮基底茶品质分析
Analysis on quality in three kinds of basal tea of noval-jasmine tea beverage
摘要
Abstract
Objective:This study aimed to explore the quality features of basal tea of noval-jasmine tea.Methods:Taking three kinds of basal tea(Fujian Xianghao,Yunnan Maojian,Sichuan Xiangming)of noval-jasmine tea beverage scenting tea dhool from Fujian,Yunnan and Sichuan as the research objects,the quality of the base tea including main biochemical components,taste,aroma were analyzed by electronic tongue,solid phase microextraction combined with gas chromatography-mass spectrometry(GC-MS),sensory evaluation and chemical analysis.Results:Water extracts of three kinds of basal tea was 49.40％～51.40％,tea polyphenols was 18.00％～23.20％,caffeine was 3.20％～4.30％,free amino acid was 3.32％～3.50％.The main biochemical components and 16 kinds of amino acids of Yunnan Maojian were higher than the other two.The response values of acerbity,salty,richness of Yannan Maojian were the maximum,but the response value of sweet was the minimum.and tea soup was heavy and strong.The response values of acerbity and salty of Fujian Xianghao were the minimum,but the water extracts were high,and tea soup was thick and mellow.The contents of esters were the maximum,followed by alcohols and olefins.The order of aroma quality from high to low was Fujian Xianghao,Yunnan Maojian and Sichuan Xiangming,which were all middle degree by aroma evaluation.Conclusion:The inclusion of the three kinds of basal tea of noval-jasmine tea beverage were abundant,but the aroma quality needed improvement.关键词
茉莉花茶饮/基底茶/品质分析/滋味/香气Key words
noval-jasmine tea beverage/basal tea/quality analysis/taste/aroma引用本文复制引用
张芬,陈家献,袁冬寅,张栩浩,温立香..3种新式茉莉花茶饮基底茶品质分析[J].食品与机械,2023,39(11):186-191,210,7.基金项目
国家现代农业产业技术体系广西茶叶创新团队建设专项(编号:nycytxgxcxtd-18-06) （编号:nycytxgxcxtd-18-06）
广西农业科学院基本科研业务专项资助项目(编号:桂农科678902021YT145) （编号:桂农科678902021YT145）
科技先锋队"强农富民""六个一"专项行动项目(编号:桂农科盟202306-2) （编号:桂农科盟202306-2）
