为了定量分析茶汤苦涩味强度,采用感官评定法中的线性标度法和排序法,建立了EGCG和咖啡碱的呈味特征曲线（滋味强度与浓度关系）,以EGCG、咖啡碱和芦丁为主要参数建立了茶汤苦涩味强度定量函数,探讨了这3种主要呈味物质间的相互影响。芦丁能增加咖啡碱的苦味,但是芦丁对EGCG的滋味无明显影响,而咖啡碱对EGCG的涩味有明显增强作用。利用苦涩味强度定量函数对四川绿茶苦涩味偏重的成因进行了分析,对20个茶样的分析结果表明,模型对苦味的解释程度达78%~137%,对涩味的解释程度达68%~144%,较高的EGCG和咖啡碱含量可能是四川绿茶苦涩味偏重的主要原因。
The methods of quantitative response scales and sequential analysis for organoleptic tests were employed to quantitatively evaluate the bitterness and astringency of tea infusions. Flavor characteristic curves (the relationship between taste intensity and concentration) of EGCG and caffeine were established. The mathematical functions of bitterness and astringency were built based on three main compounds namely EGCG (epigallocatechin-3-O- gallate), caffeine and rutin, and the interactions of the three compounds on bitterness and astringency were examined. The results showed that rutin could increase the bitterness of caffeine, but it had no effect on flavor of EGCG, while caffeine could enhance astringency of EGCG. The functions were used to discover the mysteries of heavy bitterness and astringency of green tea produced in Sichuan province. The results from the quantification of main tastants and flavor of twenty tea samples showed that the functions could give the explanation of 78 to 137 percents to the bitterness and 68 to 144 percents to the astringency. The heavy bitterness and astringency of Sichuan green tea were mainly caused by high contents of EGCG and caffeine.
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