Abstract
The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.
Publication Date
5-28-2017
First Page
50
Last Page
53
DOI
10.13652/j.issn.1003-5788.2017.05.010
Recommended Citation
Xiaoli, BAI; Jianyong, ZHANG; Heyuan, JIANG; Changwen, LI; and Chenxia, ZHANG
(2017)
"Correlation analysis between chemical composition and quality characteristics of Puer ripe tea,"
Food and Machinery: Vol. 33:
Iss.
5, Article 10.
DOI: 10.13652/j.issn.1003-5788.2017.05.010
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/10
References
[1] HOU Yan, SHAO Wan-fang, XIAO Rong, et al. Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J]. Experimental gerontology, 2009, 44(6): 434-439.
[2] KUO Kuan-li, WENG Meng-shih, CHIANG Chun-te, et al. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats[J]. Journal of Agricultural and Food Chemistry, 2005, 53(2): 480-489.
[3] 张灵枝, 程楚镇, 李烨, 等. 普洱茶渥堆过程主要酶系活性变化研究[J]. 食品科学, 2010, 31(11): 1-4.
[4] XU Yong-quan, WANG Chao, LI Chang-wen, et al. Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS[J]. Food Analytical Methods, 2016, 9(5): 1 188-1 198.
[5] HE Chao-jun, GUO Xiang-meng, YANG Yu-min, et al. Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS[J]. Analytical Methods, 2016, 8(23): 4 727-4 735.
[6] DU Li-ping, LI Jian-xun, LI Wei, et al. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J]. Food Research International, 2014, 57: 61-70.
[7] LU Hai-peng, ZHANG Ying-jun, LIN Zhi, et al. Processing and chemical constituents of Pu-erh tea: a review[J]. Food Research International, 2013, 53(2): 608-618.
[8] 吕海鹏, 张悦, 杨停, 等. 普洱茶滋味品质化学成分分析[J]. 食品与发酵工业, 2016, 42(2): 178-183.
[9] 崔宏春, 江和源, 张建勇. 影响茶多糖含量测定的干扰因素分析[J]. 安徽农业科学, 2009, 37(18): 8 305-8 307, 8 361.
[10] 阮宇成. 茶树生理及茶叶生化实验手册[M]. 北京: 农业出版社, 1983: 179-182.
[11] 何青元, 张亚萍, 王平盛. 云南普洱茶感官品质与内含成份关系研究[J]. 中国农学通报, 2009, 25(11): 38-41.
[12] 陈应娟, 齐桂年, 陈盛相, 等. 四川黑茶加工过程中感官品质和化学成分的变化[J]. 食品科学, 2012, 33(23): 55-59.
[13] 刘通讯, 凌萌乐. 不同氨基酸对普洱熟茶呈味物质和香气成分的影响[J]. 现代食品科技, 2013, 29(9): 2 199-2 205.
[14] 禹超, 叶素丹, 邹新武, 等. 不同黑茶理化成分研究[J]. 食品科技, 2013, 38(5): 78-81.
[15] 刘霞林. 茶叶中糖类研究进展[J]. 福建茶叶, 2004(3): 27-28.
[16] 刘彬球, 陈孝权, 吴晓刚, 等. PCA 和 PLS-DA 用于晒青毛茶级别分类研究[J]. 茶叶科学, 2015, 35(2): 179-184.