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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

References

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