CN104133047A - Method for analyzing taste intensity of tea soup - Google Patents
Method for analyzing taste intensity of tea soup Download PDFInfo
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- CN104133047A CN104133047A CN201410327351.3A CN201410327351A CN104133047A CN 104133047 A CN104133047 A CN 104133047A CN 201410327351 A CN201410327351 A CN 201410327351A CN 104133047 A CN104133047 A CN 104133047A
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Abstract
The invention discloses a method for analyzing the taste intensity of a tea soup, and belongs to the technical field of tea flavor analysis method. The method comprises the following steps: preparing solutions with different concentrations as the standard solutions; determining the taste intensity value of the standard solutions according to the astringent intensity, bitter intensity, fresh taste, and sweet taste; establishing intensity standard curves of astringency, bitterness, freshness, and sweetness; analyzing the contents of catechin EGCG, caffeine, glutamic acid, and total sugar of a tea soup sample, and finally calculating the intensity value of astringency, bitterness, freshness, and sweetness of the tea soup sample according to the contents of catechin EGCG, caffeine, glutamic acid, and total sugar and the linear relationship between the taste intensity value and the chemical substance contents. The invention provides a more objective, more scientific, and more convenient method for researchers to analyze the taste intensity of a tea soup.
Description
Technical field
The invention belongs to tealeaves local flavor analytical approach technical field, be specifically related to a kind of method of analyzing millet paste flavour intensity.
Background technology
Tealeaves belongs to a kind of beverage of hobby property, and its quality content has the common point of normal food color, shape, also has the quality content of its uniqueness.Fragrance, flavour and soup look are the main quality features of millet paste, and wherein flavour is the key factor that determines tealeaves flavor quality.In fact tealeaves flavour refers to the combined action effect of water-soluble substances to the human body sense of taste in millet paste, and the main taste component that is is Polyphenols, alkaloids, amino acids, carbohydrate etc. in these water-soluble substanceses, they are because of composition, content and threshold value difference, and the flavor characteristics showing is also different.Polyphenol compound is the main contributions person of millet paste bitter taste and astringent taste, and alkaloids is the main source of millet paste bitter taste, and amino acids is the main source of millet paste delicate flavour, and carbohydrate is the main contributions compound of millet paste sweet taste.
At present, determining tea leaf quality, grade both at home and abroad, main dependence professional sensory review personnel evaluate, sensory review personnel are mainly with reference to tealeaves sensory review method national standard (GB/T 23776-2009), evaluate the resolving ability that personnel use normal vision, sense of smell, the sense of taste, sense of touch, quality factor is evaluated at the bottom of profile, soup look, fragrance, flavour and leaf to tea products etc., thereby reaches the object of qualification tealeaves; Wherein to be mainly divided into deep or light, thickness, alcohol puckery, pure different and fresh blunt etc. for the flavour of millet paste.Existing tea judgement method cannot meet the requirement of the aspects such as tea product exploitation and the research of tealeaves related science, needs the method for the tealeaves flavour intensive analysis with relative quantification badly.
Summary of the invention
The problem existing for prior art, the object of the invention is to design provides a kind of technical scheme of the method for analyzing millet paste flavour intensity.
A kind of described method of analyzing millet paste flavour intensity, is characterized in that comprising the following steps:
1) as the standard items of astringent taste, bitter taste, delicate flavour and sweet taste, configure respectively the solution of variable concentrations as titer using crucial flavour composition catechin EGCG, caffeine, sodium glutamate and sucrose in tealeaves;
2) titer of variable concentrations step 1) being obtained is determined flavour intensity level according to astringent taste intensity, bitterness intensity, delicate flavour intensity and sweetness intensities respectively;
3) by step 2) chemical composition content in flavour intensity level and the standard solution of the various criterion solution that obtains carries out correlation analysis, set up respectively the flavour strength criterion curve of astringent taste, bitter taste, delicate flavour and sweet taste, and the linear relationship of chemical composition content in definite flavour intensity level and millet paste, wherein astringent taste: y=23.42ln (x)+40.876, y is astringent taste intensity, and x is catechin EGCG content (mg/mL); Bitter taste: y=28.046ln (x)+40.438, y is bitterness intensity, x is caffeine content (mg/mL); Delicate flavour: y=104.13x-1.4345, y is delicate flavour intensity, x is content of glutamic acid (mg/mL); Sweet taste: y=9.912x+1.5705, y is sweetness intensities, x is total sugar content (mg/mL);
4) adopt respectively spectrophotometer method, high performance liquid chromatography or liquid chromatography-MS to analyze the content of its catechin EGCG, caffeine, glutamic acid and total reducing sugar in millet paste sample to be measured;
5) content of catechin EGCG, caffeine, glutamic acid and total reducing sugar step 4) being obtained, in the flavour intensity level obtaining with reference to step 3) and millet paste, the linear relationship of chemical composition content obtains the flavour intensity fractional value of astringent taste, bitter taste, delicate flavour and the sweet taste of millet paste sample.
A kind of described method of analyzing millet paste flavour intensity, is characterized in that in described step 1), catechin EGCG, caffeine, sodium glutamate and sucrose standard items are the chemical standard product that purity is greater than 95%.
A kind of described method of analyzing millet paste flavour intensity, is characterized in that described step 1) Plays liquid is theine EGCG0 0-10 mg/mL, caffeine 0-10 mg/mL, sodium glutamate 0-1 mg/mL and sucrose 0-10 mg/mL.
A kind of described method of analyzing millet paste flavour intensity, is characterized in that millet paste sample to be measured in described step 4) is the tea beverage of buying on semi-manufacture millet paste in millet paste, the tea product process of green tea millet paste, oolong tea millet paste, black tea infusion, black tea millet paste, white tea millet paste, yellow tea millet paste, vegetalitas tealeaves or market.
Compared with prior art, the invention has the advantages that: adopt the inventive method to carry out millet paste flavour intensity and determine, can distinguish better the flavour intensity of different millet paste, understand better the flavour characteristic of each millet paste, more scientific ground, evaluate objectively the flavour characteristic of different millet paste; The flavour intensity score value obtaining can be better for tea product exploitation, the research of tealeaves related science.The present invention is taking crucial flavour composition in tealeaves as standard items, evaluate in traditional tea on the basis of method, adopt different flavour strength criterion liquid and typical curve in contrast, for the relevant scientific and technological development personnel of tealeaves provide a kind of more objective, more science, more convenient millet paste flavour intensive analysis method.
Brief description of the drawings
Fig. 1 is the flavour strength criterion curve map of astringent taste;
Fig. 2 is the flavour strength criterion curve map of bitter taste;
?fig. 3 is the flavour strength criterion curve map of delicate flavour;
Fig. 4 is the flavour strength criterion curve map of sweet taste.
Embodiment
Further illustrate the present invention below in conjunction with embodiment.
Embodiment 1: a kind of method of analyzing millet paste flavour intensity
(1) using catechin EGCG, caffeine, sodium glutamate and sucrose as astringent taste, the standard items of bitter taste, delicate flavour and sweet taste, configure respectively variable concentrations (wherein catechin EGCG:0,0.2,0.4,1.0,5.0,10.0 mg/mL; Caffeine: 0,0.2,0.4,1.0,5.0,10.0 mg/mL; Sodium glutamate: 0,0.05,0.1,0.2,0.4,0.8,1.00 mg/mL; Sucrose: 0,0.5,1.0,2.0,4.0,8.0,10.0 mg/mL) solution as flavour strength criterion liquid;
(2) titer of variable concentrations step 1) being obtained is determined flavour intensity level according to astringent taste intensity, bitterness intensity, delicate flavour intensity and sweetness intensities respectively;
(3) by step 2) chemical composition content in flavour intensity level and the standard solution of the various criterion solution that obtains carries out correlation analysis, set up respectively the flavour strength criterion curve (astringent taste Fig. 1, bitter taste Fig. 2, delicate flavour accompanying drawing 3, sweet taste Fig. 4) of astringent taste, bitter taste, delicate flavour and sweet taste, and the linear relationship of chemical composition content in definite flavour intensity level and millet paste, wherein astringent taste: y=23.42ln (x)+40.876, y is astringent taste intensity, and x is catechin EGCG content (mg/mL); Bitter taste: y=28.046ln (x)+40.438, y is bitterness intensity, x is caffeine content (mg/mL); Delicate flavour: y=104.13x-1.4345, y is delicate flavour intensity, x is content of glutamic acid (mg/mL); Sweet taste: y=9.912x+1.5705, y is sweetness intensities, x is total sugar content (mg/mL);
(4) 5 different green tea samples, evaluate method according to tradition, 3.0 green tea are brewed to 5 minutes with 150 mL boiling water, after filtering, obtain green tea millet paste, adopt HPLC method and spectrophotometer method to analyze catechin EGCG, caffeine, glutamic acid and the total sugar content of 5 green tea millet paste samples;
(5) the flavour strength criterion curve obtaining according to employing step (3) obtains the flavour intensity mark (table 1) of different green tea samples.
The different green tea sample of table 1 flavour intensity is evaluated mark
Embodiment 2: a kind of method of analyzing millet paste flavour intensity
(1) using catechin EGCG, caffeine, sodium glutamate and sucrose as astringent taste, the standard items of bitter taste, delicate flavour and sweet taste, configure respectively variable concentrations (catechin EGCG:0,0.2,0.4,1.0,5.0,10.0 mg/mL; Caffeine: 0,0.2,0.4,1.0,5.0,10.0 mg/mL; Sodium glutamate: 0,0.05,0.1,0.2,0.4,0.8,1.00 mg/mL; Sucrose: 0,0.5,1.0,2.0,4.0,8.0,10.0 mg/mL) solution as flavour strength criterion liquid;
(2) titer of variable concentrations step 1) being obtained is determined flavour intensity level according to astringent taste intensity, bitterness intensity, delicate flavour intensity and sweetness intensities respectively;
(3) by step 2) chemical composition content in flavour intensity level and the standard solution of the various criterion solution that obtains carries out correlation analysis, set up respectively the flavour strength criterion curve (astringent taste Fig. 1, bitter taste Fig. 2, delicate flavour accompanying drawing 3, sweet taste Fig. 4) of astringent taste, bitter taste, delicate flavour and sweet taste, and the linear relationship of chemical composition content in definite flavour intensity level and millet paste, wherein astringent taste: y=23.42ln (x)+40.876, y is astringent taste intensity, and x is catechin EGCG content (mg/mL); Bitter taste: y=28.046ln (x)+40.438, y is bitterness intensity, x is caffeine content (mg/mL); Delicate flavour: y=104.13x-1.4345, y is delicate flavour intensity, x is content of glutamic acid (mg/mL); Sweet taste: y=9.912x+1.5705, y is sweetness intensities, x is total sugar content (mg/mL);
(4) 3 oolong tea inspissated juice samples oneself being processed dilute, and obtain 3 oolong tea millet paste, and adopt HPLC method and spectrophotometer method to analyze catechin EGCG, caffeine, glutamic acid and the total sugar content of 5 samples;
(5) the flavour strength criterion curve obtaining according to step (3) obtains the flavour intensity mark (table 2) of oolong tea millet paste.
The different oolong tea inspissated juice of table 2 flavour intensity is evaluated mark
| Oolong tea inspissated juice | Delicate flavour | Sweet taste | Bitter taste | Astringent taste |
| c-1 | 6.4±2.23 | 3.4±0.68 | 23.0±4.06 | 34.0±3.32 |
| C-2 | 11.4±2.52 | 7.6±2.34 | 13.6±3.27 | 23.0±3.52 |
| C-3 | 12.6±1.50 | 10.6±2.52 | 12.4±3.04 | 12.4±3.04 |
Embodiment 3: a kind of method of analyzing millet paste flavour intensity
(1) using catechin EGCG, caffeine, sodium glutamate and sucrose as astringent taste, the standard items of bitter taste, delicate flavour and sweet taste, configure respectively variable concentrations (catechin EGCG:0,0.2,0.4,1.0,5.0,10.0 mg/mL; Caffeine: 0,0.2,0.4,1.0,5.0,10.0 mg/mL; Sodium glutamate: 0,0.05,0.1,0.2,0.4,0.8,1.00 mg/mL; Sucrose: 0,0.5,1.0,2.0,4.0,8.0,10.0 mg/mL) solution as flavour strength criterion liquid;
(2) titer of variable concentrations step 1) being obtained is determined flavour intensity level according to astringent taste intensity, bitterness intensity, delicate flavour intensity and sweetness intensities respectively;
(3) by step 2) chemical composition content in flavour intensity level and the standard solution of the various criterion solution that obtains carries out correlation analysis, set up respectively the flavour strength criterion curve (astringent taste Fig. 1, bitter taste Fig. 2, delicate flavour accompanying drawing 3, sweet taste Fig. 4) of astringent taste, bitter taste, delicate flavour and sweet taste, and the linear relationship of chemical composition content in definite flavour intensity level and millet paste, wherein astringent taste: y=23.42ln (x)+40.876, y is astringent taste intensity, and x is catechin EGCG content (mg/mL); Bitter taste: y=28.046ln (x)+40.438, y is bitterness intensity, x is caffeine content (mg/mL); Delicate flavour: y=104.13x-1.4345, y is delicate flavour intensity, x is content of glutamic acid (mg/mL); Sweet taste: y=9.912x+1.5705, y is sweetness intensities, x is total sugar content (mg/mL);
(4) adopt HPLC method and spectrophotometer method to analyze catechin EGCG, caffeine, glutamic acid and the total sugar content of 5 samples 4 jasmine tea beverages buying on market;
(5) the flavour strength criterion curve obtaining according to step (3) obtains the flavour intensity mark (table 3) of jasmine tea beverage.
The different jasmine tea beverage flavour of table 3 intensity is evaluated mark
| Jasmine tea | Delicate flavour | Sweet taste | Bitter taste | Astringent taste |
| D-1 | 11.2±2.35 | 29.6±1.91 | 18.0±4.68 | 18.0±3.39 |
| D-2 | 13.0±2.00 | 37.6±1.60 | 14.4±4.51 | 12.0±3.00 |
| D-3 | 12.0±2.63 | 19.2±1.93 | 10.0±1.58 | 12.0±2.55 |
| D-4 | 9.0±1.00 | 10.0±2.74 | 16.6±1.89 | 17.6±2.87 |
Claims (4)
1. analyze a method for millet paste flavour intensity, it is characterized in that comprising the following steps:
1) as the standard items of astringent taste, bitter taste, delicate flavour and sweet taste, configure respectively the solution of variable concentrations as titer using crucial flavour composition catechin EGCG, caffeine, sodium glutamate and sucrose in tealeaves;
2) titer of variable concentrations step 1) being obtained is determined flavour intensity level according to astringent taste intensity, bitterness intensity, delicate flavour intensity and sweetness intensities respectively;
3) by step 2) chemical composition content in flavour intensity level and the standard solution of the various criterion solution that obtains carries out correlation analysis, set up respectively the flavour strength criterion curve of astringent taste, bitter taste, delicate flavour and sweet taste, and the linear relationship of chemical composition content in definite flavour intensity level and millet paste, wherein astringent taste: y=23.42ln (x)+40.876, y is astringent taste intensity, and x is catechin EGCG content (mg/mL); Bitter taste: y=28.046ln (x)+40.438, y is bitterness intensity, x is caffeine content (mg/mL); Delicate flavour: y=104.13x-1.4345, y is delicate flavour intensity, x is content of glutamic acid (mg/mL); Sweet taste: y=9.912x+1.5705, y is sweetness intensities, x is total sugar content (mg/mL);
4) adopt respectively spectrophotometer method, high performance liquid chromatography or liquid chromatography-MS to analyze the content of its catechin EGCG, caffeine, glutamic acid and total reducing sugar in millet paste sample to be measured;
5) content of catechin EGCG, caffeine, glutamic acid and total reducing sugar step 4) being obtained, in the flavour intensity level obtaining with reference to step 3) and millet paste, the linear relationship of chemical composition content obtains the flavour intensity fractional value of astringent taste, bitter taste, delicate flavour and the sweet taste of millet paste sample.
2. a kind of method of analyzing millet paste flavour intensity as claimed in claim 1, is characterized in that in described step 1), catechin EGCG, caffeine, sodium glutamate and sucrose standard items are the chemical standard product that purity is greater than 95%.
3. a kind of method of analyzing millet paste flavour intensity as claimed in claim 1, is characterized in that described step 1) Plays liquid is catechin EGCG 0-10 mg/mL, caffeine 0-10 mg/mL, sodium glutamate 0-1 mg/mL and sucrose 0-10 mg/mL.
4. a kind of method of analyzing millet paste flavour intensity as claimed in claim 1, is characterized in that millet paste sample to be measured in described step 4) is the tea beverage of buying on semi-manufacture millet paste in millet paste, the tea product process of green tea millet paste, oolong tea millet paste, black tea infusion, black tea millet paste, white tea millet paste, yellow tea millet paste, vegetalitas tealeaves or market.
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| CN110097273A (en) * | 2019-04-25 | 2019-08-06 | 广东壹零捌茶业科技有限公司 | The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea |
| CN111832973A (en) * | 2020-07-27 | 2020-10-27 | 广东南馥茶业有限公司 | Method for evaluating quality grade of tea and application thereof |
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