尤溪苦茶苦味相关物质检测及与苦味的关联分析

doi:10.13305/j.cnki.jts.2021.03.003

Abstract

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

CLC Number:

S571
Q939.1

WEI Shasha, PENG Jing, CHEN Zhidan, SUN Weijiang, LIN Lin. Detection of Bitterness-related Substances in Youxi Bitter Tea and Correlation Analysis with Bitterness[J]. Journal of Tea Science, 2021, 41(3): 337-349.

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

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