Evaluation of taste of Yichang Congou black tea based on different brewing conditions
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摘要: 探索不同冲泡条件下宜红工夫茶茶汤中化学成分的浸出、感官滋味、电子舌测得的分属性滋味的特点以及相关联系。共设置70、80、90℃三个冲泡温度,分别冲泡1、3、5、7、9 min,得到15类不同的处理茶汤,结合电子舌进行定性区分和定量表征滋味分属性特点,用高效液相色谱测定化学成分含量,并进行感官滋味的评定。结果表明,根据电子舌传感器对茶汤的响应值的方差分析(p<0.01)和判别因子分析能够很好的将15种冲泡处理茶汤区分开,且区分结果同人工感官滋味区分结果一致,80℃、5 min和90℃、3 min在区分图上距离最近且其感官滋味分值最高,滋味分属性相对强度值均在5以上;化学成分浸出含量呈现规律性,随着冲泡时间和水温的增加而增加,其同滋味分属性呈现显著相关性,建立的偏最小二乘回归模型相关系数较高(高于0.85)。Abstract: The chemical compositions, sensory tastes, taste attributes based on electronic tongue and the relationship among them were explored in different brewing conditions of Congou black tea infusions. A total of 15 brewed tea samples were obtained by brewing for 1, 3, 5, 7, 9 min at 70, 80 and 90 ℃ respectively.The tea infusions were qualitatively distinguished and quantitative characterization of tastes attributes combined with electronic tongue.The content of the chemical compositions were determined by high performance liquid chromatography and the sensory taste was evaluated.The results showed that the variance analysis and the discriminant factor analysis of the 15 tea infusions were well distinguished according to the electronic tongue sensors, which was the same as that of the artificial sensory taste.The distance of the points of 80 ℃ 5 min and 90 ℃ 3 min in the plot were close and that of the sensory taste value were high as well as the relative intensities of taste scores were more than5.The chemical compositions that the contents were increased with the increasing temperature and time had a significant correlation with the taste attributes and the correlation coefficient of the established partial least-squares regression model was higher (> 0.85) .
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Keywords:
- Congou black tea /
- brewing /
- electronic tongue /
- taste
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