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OA北大核心CSTPCD
A quadratic multinomial regression model was established for taste properties of main catechins and amino acid monomers in green tea
[目的]探究绿茶主要滋味单体混合后的呈味强度.[方法]采用电子舌检测技术,以绿茶中主要的3种儿茶素[表没食子儿茶素没食子酸酯(EGCG)、没食子儿茶素没食子酸酯(GCG)、表儿茶素没食子酸酯(ECG)]和3种氨基酸单体(天冬氨酸、谷氨酸、茶氨酸)为研究对象,结合二次多项式回归分析方法构建绿茶滋味属性评价模型.[结果]所配比溶液中智能感官强度遵循鲜味>涩味>苦味.ECG、EGCG与天冬氨酸和谷氨酸的互作与苦味具有正效应;天冬氨酸、谷氨酸分别与茶氨酸的互作对苦味强度有负效应;GCG、ECG对涩味有正效应,儿茶素与氨基酸间互作和谷氨酸分别与天冬氨酸、茶氨酸互作对涩味有负效应;谷氨酸、茶氨酸、儿茶素与氨基酸间互作及儿茶素间互作对鲜味有正效应,ECG、茶氨酸、儿茶素与氨基酸的互作、天冬氨酸与茶氨酸的互作、谷氨酸与茶氨酸的互作对鲜味有负效应.构建单体滋味属性评价模型为Y(苦)=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(涩)=-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(鲜)=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;模型相关系数均>0.890 1,决定系数均>0.792 2,参考模型滋味强度鲜味为15.17～53.58,苦味为3.03～15.76,涩味为5.94～16.52.[结论]以茶氨酸、谷氨酸、天冬氨酸、EGCG、GCG和ECG单体组成的溶液,一定程度上能模拟绿茶茶汤滋味强度,根据3个模型能匹配出绿茶滋味属性的最高强度和最低强度.
[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.
冉乾松;刘忠英;刘锡;侯彦双;包福书;潘科
贵州农业职业学院,贵州 贵阳 551400贵州省茶叶研究所,贵州 贵阳 550006铜仁职业技术学院,贵州 铜仁 554309
绿茶呈味单体滋味表征数字模型智能感官呈味强度
green teataste monomertaste characterizationdigital modelintelligent sensesflavor intensity
《食品与机械》 2024 (010)
14-20 / 7
贵州省科技支撑项目(编号:黔农科科技创新[2023]12号,GZCYCYJSTX-05)
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