Quantitative Descriptive Analysis and Its Correlation Between Chemical Components of Taste in Green Tea

doi:10.11924/j.issn.1000-6850.2014-0019

Abstract

Abstract: The study was according to the sensory evaluation and scoring, different kinds of green tea were classified into 3 group. Four taste attributes (bitter, umami, astringent and sweet) were determined to evaluate taste profiles by quantitative descriptive analysis method. Using the method of HPLC and LC- MS on the beverage in the main chemical composition quantitative analysis in taste, determined by the differently significant analysis of four taste attributes among various teas and the correlated analysis between taste profiles and the chemical components. Results showed that high score group taste were given priority to with umami, sweet, and the taste of each attribute between different degree of extremely significant correlation. Amino acids (aspartic acid, glutamic acid, proline, theanine, serine, glycine, alanine, tyrosine, threonine, lysine, isoleucine, phenylalanine and total amino acid) , catechins (EGC, EGCG, GCG and total catechin), organic acids (gallic acid, succinic acid, lactic acid, ascorbic acid and total organic acid) and sucrose were found significantly correlated with the sensory attributes (P＜0.05).

References

[1] Chaturvedula v S P, Prakash I. The aroma, taste, color and bioactive constituents of tea[J]. Journal of Medicinal Plants Research,2011,5 (11):2110-2124.
[2] Susanne S, Thomas H. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Food and Chemistry,2005,53(13):5377-5384.
[3] Nakagawa M. Contribution of green tea constituents to the intensity of taste element of brew[J]. Food Science and Technology,1975,22: 9-64.
[4] 刘盼盼,钟小玉,许勇泉,等.茶叶中有机酸及其浸出特性研究[J].茶叶科学,2013,33(5):405-410.
[5] 程焕,贺玮,赵镭,等.红茶与绿茶感官品质与其化学组分的相关性[J].农业工程学报,2012(s1):385-390.
[6] Horie h, UJihara T, Kohata K. Analysis of tasty nucleotides in green tea Infusions(in Japanese)[J]. Tea Research, 2002,93:55-61.
[7] Helenk, Andre T, Armstrong W. Varietal differences in the total and enantiomeric composition of theanine in tea[J]. Food and Chemistry, 1997,45(2):353-363.
[8] Wang Kunbo, Ruan Jianyun. Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas[J]. Food Science and Technology,2009,44(12):2476- 2484.
[9] Song S, Zhang X, Hayat K, et al. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression[J]. Journal of Chromatography A,2010,1217(49):7788-7799.
[10] 区少梅.食品感官品评学及实习[M].台湾:华格那企业有限责任公司,2003:103-157.
[11] 中华全国供销合作总社.GB/T 23776—2009 茶叶感官审评方法[S].北京:中国标准出版社,2009.
[12] 赵镭,刘文.感官分析技术应用指南[M].北京:中国轻工业出版社, 2011:35-39.
[13] 中国国家标准化委员会.GB/T 8313—2008茶叶中多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008.
[14] Kmoto Y. The taste and constituents of foods[M]. Noppon Shokuhin kogyo Gakkaishi,1969.
[15] 施兆鹏,陈国本,曾秋霞,等.夏茶苦涩味的形成与内质成分的关系[J].茶叶科学,1984(4):61-62.
[16] Peleg H, Gacon K, Schlich P, et al. Bitterness and astringency of flavan- 3- ol monomers, dimers and trimers[J]. Journal of the Science of Food and Agriculture,1999,79(8):1123-1128.
[17] 金孝芳,罗正飞,童华荣.绿茶茶汤中主要滋味成分及滋味定量描述分析的研究[J].食品工业科技,2012,33(7):343-346.
[18] 李立祥.绿茶氨基酸对滋味的影响[J].食品科学,1998,19(3):16-20.
[19] Scharbert S, Hofmann T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of agricultural and food chemistry,2005,53 (13):5377-5384.
[20] 童华荣,陈宗道.食品感官评定学[M].1989.
[21] 谭和平,叶善蓉,陈丽,等.茶叶中有机酸的测试方法概述[J].中国测试技术,2008,34(6):77-80.
[22] Kaneko S, Kumazawa K, Masuda H, et al. Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)[J]. Food Science,2006,43:181-184.
[23] Kallithraka S, Bakker J, Clifford M N. Evaluation of bitterness and astringency of (+)-catechin and (-)-epicatechin in red wine and in model solution[J]. Journal of Sensory Studies,1997,12(1):25-37.
[24] 杨亚军.茶树育种品质早期化学鉴定Ⅱ.鲜叶的主要生化组分与绿茶品质的关系[J].茶叶科学,1991,11(2):127-131.
[25] Masataka N, Chiaki N, Yohei U, et al. Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39[J]. Biochemical and Biophysical Research Communications,2011,405(2):620-625.
[26] 杨亚军,毛祖法,白堃元,等.中国茶树栽培学[M].上海:上海科学技术出版社,2005:138-145.
[27] 周红杰,李家华,等.渥堆过程中主要微生物对云南普洱茶品质形成的研究[J].茶叶科学,2004,24(3):212-218.
[28] 周向军,高义霞,李娟娟,等.蒽酮-硫酸比色法测定乌龙茶多糖的条件研究[J].中国食品工业,2011(8):54-56.