食品与机械2024，Vol.40Issue(10)：14-20,7.DOI:10.13652/j.spjx.1003.5788.2023.81054
绿茶中主要儿茶素、氨基酸单体呈味分属性二次多项回归模型建立
A quadratic multinomial regression model was established for taste properties of main catechins and amino acid monomers in green tea
摘要
Abstract
[Objective]To study the flavor intensity of green tea after mixing the main flavor monomers.[Methods]Three main catechins[epigallocatechin gallate(EGCG),epigallocatechin gallate(GCG),epicatechin gallate(ECG)]and three amino acid monomers(aspartic acid,glutamic acid and theanine)in green tea were studied by electronic tongue detection technique.The evaluation model of green tea taste attribute was constructed by quadratic polynomial regression analysis.[Results]The intelligent sensory intensity in the matching solution followed the order of umami>astringency>bitter taste.ECG,EGCG interaction with aspartate and glutamic acid had positive effect on bitter taste.Aspartate and glutamic acid had negative effects on the bitterness intensity of theanine.GCG and ECG had a positive effect on astringency,the interaction between catechin and amino acid and glutamic acid with aspartic acid and theanine had a negative effect on astringency.The interaction between glutamic acid,theanine,catechin and amino acid and the interaction between catechin and catechin had a positive effect on umami taste,while the interaction between ECG,theanine,catechin and amino acid,aspartic acid and theanine,glutamic acid and theanine had a negative effect on umami taste.The evaluation model of monomer taste attribute was Y(bitter)=17.033 1+0.927 0X4+0.002 5X23+0.000 2X26+0.001 9X2X5+0.009 3X4X5-0.003 7X4X6-0.000 7X5X6.Y=-32.097 5+0.199 8X2+0.455 3X3+1.222 9X4+0.000 6X22+0.004 4X25-0.000 1X1X6-0.002 6X2X3-0.008 1X3X4-0.017 3X4X5+0.001 4X5X6;Y(fresh)=80.221 8-0.703 7X3+0.555 6X5-0.355 4X6+0.000 7X26-0.001 6X1X2-0.002 7X1X5+0.000 8X1X6+0.007 9X2X3-0.009 7X2X5+0.014 3X3X5-0.002 4X4X6-0.004 8X5X6;The correlation coefficients of the model were all>0.890 1,and the determination coefficients were all>0.792 2.The reference model taste intensity was 15.17～53.58 in umami,3.03～15.76 in bitterness,and 5.94～16.52 in astringency.[Conclusion]The solution composed of theanine,glutamic acid,aspartic acid,EGCG,GCG and ECG monomers can simulate the flavor intensity of green tea soup to a certain extent,and the highest and lowest intensity of green tea taste properties can be matched according to the three models.关键词
绿茶/呈味单体/滋味表征/数字模型/智能感官/呈味强度Key words
green tea/taste monomer/taste characterization/digital model/intelligent senses/flavor intensity引用本文复制引用
冉乾松,刘忠英,刘锡,侯彦双,包福书,潘科..绿茶中主要儿茶素、氨基酸单体呈味分属性二次多项回归模型建立[J].食品与机械,2024,40(10):14-20,7.基金项目
贵州省科技支撑项目(编号:黔农科科技创新[2023]12号,GZCYCYJSTX-05) （编号:黔农科科技创新[2023]12号,GZCYCYJSTX-05）
