Chemical and instrumental assessment of green tea sensory preference

被引：52
|
作者：
Liang, Y. R. [1 ]
Ye, Q. [1 ]
Jin, J. [1 ]
Liang, H. [1 ]
Lu, J. L. [1 ]
Du, Y. Y. [1 ]
Dong, J. J. [1 ]
机构：
[1] Zhejiang Univ, Tea Res Inst, Hangzhou 310029, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2008年 / 11卷 / 02期
基金：
中国国家自然科学基金;
关键词：
Camellia sinensis; sensory preference; chemical composition; liquor color; volatiles; correlation; principal component analysis; regression; HPLC; GC;
D O I：
10.1080/10942910701299430
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Parameters of liquor color difference, taste related constituents and aroma related volatiles in 23 Chinese green tea (Camellia sinensis) samples were analyzed by color difference meter, high performance liquid and gas chromatographs respectively. Seven variables were extracted by principal component analysis from the data sets corresponding to the liquor color, taste and aroma and linear regression of total score of sensory preference (TSSP) upon the 7 extracted variables produced a significant relationship: TSSP = 105.82-0.56 (Delta E)-0.15 (total catechins) + 0.32 (geraniol) + 0.53 (GCG) + 0.44 (linalool oxide I) -0.54 (ascorbic acid) + 0.24 (n-valeraldehyde) (p = 0.003, standard error of the estimation = 2.97). The regressive relationship simplifies the process of chemical and instrumental assessment of sensory preference of green tea and could be used for green tea quality assessment.
引用
收藏
页码：258 / 272
页数：15
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