Sensory descriptive analysis of green tea: correlation with chemical components

被引：3
|
作者：
Tang, Yingman [1 ]
Yu, Xinyu [1 ]
Zhang, Yi [1 ]
Lu, Xuefeng [1 ]
Liu, Qianqian [1 ]
Jia, Yangyang [1 ]
He, Chunlei [1 ]
机构：
[1] Sichuan Agr Univ, Coll Hort, Chengdu 611130, Peoples R China
来源：
2019 5TH INTERNATIONAL CONFERENCE ON ENERGY EQUIPMENT SCIENCE AND ENGINEERING | 2020年 / 461卷
关键词：
ELECTRONIC TONGUE; TASTE; WINE;
D O I：
10.1088/1755-1315/461/1/012013
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
Quantitative descriptive analysis was used to determine the taste of 12 Sichuan green tea, and to analyze the correlation between the chemical components and taste attributes of tea infusions. The results showed that there is an interaction between the taste properties of tea, and the main taste attributes were bitterness and astringency, while the related components were catechin and tea polyphenols, and the effects of caffeine were still to be further investigated.
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页数：5
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