绿茶几种化学组分苦涩味非线性回归分析及在感官审评中的应用

为了定量分析茶汤苦涩味强度,采用感官评定法中的线性标度法和排序法,建立了EGCG和咖啡碱的呈味特征曲线（滋味强度与浓度关系）,以EGCG、咖啡碱和芦丁为主要参数建立了茶汤苦涩味强度定量函数,探讨了这3种主要呈味物质间的相互影响。芦丁能增加咖啡碱的苦味,但是芦丁对EGCG的滋味无明显影响,而咖啡碱对EGCG的涩味有明显增强作用。利用苦涩味强度定量函数对四川绿茶苦涩味偏重的成因进行了分析,对20个茶样的分析结果表明,模型对苦味的解释程度达78%~137%,对涩味的解释程度达68%~144%,较高的EGCG和咖啡碱含量可能是四川绿茶苦涩味偏重的主要原因。

The Nonlinear Regression of Bitterness and Astringency of Main Compounds in Green Tea and the Application in Organoleptic Tests

The methods of quantitative response scales and sequential analysis for organoleptic tests were employed to quantitatively evaluate the bitterness and astringency of tea infusions. Flavor characteristic curves (the relationship between taste intensity and concentration) of EGCG and caffeine were established. The mathematical functions of bitterness and astringency were built based on three main compounds namely EGCG (epigallocatechin-3-O- gallate), caffeine and rutin, and the interactions of the three compo...