中国食品学报2024，Vol.24Issue(3)：298-305,8.DOI:10.16429/j.1009-7848.2024.03.030
毛建茶茶汤色差与感官品质的相关性分析
Correlation Analysis between Color Difference and Sensory Quality of Dracocephalum rupestre Hance Tea Soup
摘要
Abstract
Objective:To establish a reliable,accurate,and objective method for evaluating the quality of Dracocephalum rupestre Hance tea(DRH)through statistical analysis.Methods:The correlation and linear regression relationship between the color difference value,absorbance value,water extract content of DRH samples,and sensory evaluation scores of tea soup were determined and analyzed.Results:There is a significant positive correlation between the sensory evaluation score of DRH and the L value of lightness and darkness.There is a significant negative correlation between the value of the red-greenness indicator a and the yellow-blueness indicator b value.And there is a significant positive correlation between the color difference derivative value Cab and color difference Δ E.Therefore,it can be used to reflect the quali-ty of DRH that the color difference parameters L,a,b,Cab,and ΔE.There was a linear relationship between the total score of sensory evaluation(Y1)and brightness L(X1),chroma a(X2),and chroma b(X3).The established prediction equation was Y1=24.93+6.78X1-66.55X2-21.35X3(P＜0.05,R2=0.62).There was a very significant positive correlation be-tween the absorbance value of DRH soup and various sensory scoring items.There was a linear relationship between the absorbance value(Y2)and appearance(X1),aroma(X2),soup color(X3),taste(X4),leaf bottom(X5),and the total score(X6).The linear equation was Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6(P＜0.01,R2=0.96).There was a very significant positive correlation between the content of DRH extract and various sensory scoring items.Water extract content(Y3),appearance(X1),aroma(X2),soup color(X3),taste(X4),leaf bottom(X5),and the to-tal score(X6)were selected.The established prediction equation was Y3=-0.036+6.21 × 10-5X1+0.002X2+0.005X3-4.61 × 105X4-0.003X5+0.001X6(P＜0.05,R2=0.87).Conclusion:This study established an evaluation method for the quality of Mao-jian tea,which provided the reference for the production and processing of herbal tea.关键词
毛建茶/色差值/感官品质/相关性Key words
Dracocephalum rupestre Hance tea/color difference parameter/sensory quality/the correlation引用本文复制引用
王腾飞,裴淑芳,杨佳丽,霍梅俊..毛建茶茶汤色差与感官品质的相关性分析[J].中国食品学报,2024,24(3):298-305,8.基金项目
促进与加拿大、澳大利亚、新西兰及拉美地区科研合作与高层次人才培养项目(留金美[2022]1007号) （留金美[2022]1007号）
山西省基础研究计划青年科学研究项目(20210302124514) （20210302124514）
山西省回国留学人员科研资助项目(2023-091) （2023-091）
山西省高等学校哲学社会科学研究项目(2019W038) （2019W038）
