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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (3): 337-349.doi: 10.13305/j.cnki.jts.2021.03.003

• Research Paper • Previous Articles     Next Articles

Detection of Bitterness-related Substances in Youxi Bitter Tea and Correlation Analysis with Bitterness

WEI Shasha1,2,3, PENG Jing1,5, CHEN Zhidan2,3,4,*, SUN Weijiang1,2,3,*, LIN Lin1,2,3   

  1. 1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    2. Collaborative Innovation Center of Modern Agriculture Industrial Park of Anxi County, Quanzhou 362400, China;
    3. Fujian Provincial Technology Development Base of Tea Industry, Fuzhou 350002, China;
    4. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China;
    5. Science and Innovation Center, Guangdong Degaoxin Food Processing Co. , Ltd. , Qingyuan 513031, China
  • Received:2020-12-09 Revised:2021-03-08 Online:2021-06-15 Published:2021-06-15

Abstract: The main taste substances of 37 individuals from four regions of natural distribution of Youxi bitter tea were detected and their bitterness were also evaluated. The main evaluation group members were evaluated and screened according to the ranking method test and quantitative description ability test in food sensory analysis, and 7 panelists with high accuracy and good repeatability were obtained finally. The results of taste substances detection show that the biochemical components and bitter taste of Youxi bitter tea were diverse. The individuals of Chimu village were more bitter than the other three regions, and the contents of gallic acid, EGCG, ECG and theobromine were higher. The bitterness intensity of individuals in Guangming Village was the lowest with high content of non-gallated catechins such as EGC and EC and caffeine. The contents of lysine, cysteine and total amino acids of individuals in Qiushan village were higher. The contents of umami amino acids (aspartic acid and serine) and bitter amino acids (histidine and methionine) in non-protected areas of Chimu village were higher. The correlation analysis between bitterness intensity and the contents of taste substances shows that the contents of theobromine and valine were positively correlated with bitterness intensity, and the content of aspartic acid with sweet taste was significantly and negatively correlated with bitterness intensity.

Key words: bitter tea, bitter taste evaluation, evaluation group, correlation analysis

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