Method for identifying quality of jasmine tea

A technology of jasmine tea and identification method, which is applied in the field of tea quality evaluation, can solve the problems of inaccuracy and other problems, and achieve the effect of avoiding experts running around, saving identification costs, and avoiding changes in aroma components

Inactive Publication Date: 2013-06-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of using instruments to detect the quality of tea leaves is mainly to measure the polyphenol content and caffeine content in the brewed tea water, which is easily affected by the tea brewing time, boiling water temperature, and even the brewing container material. precise

Method used

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  • Method for identifying quality of jasmine tea
  • Method for identifying quality of jasmine tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The identification of embodiment 1 high-quality / inferior jasmine tea

[0017] 26 jasmine flower samples were collected from different sources, and the sensory evaluation was carried out in accordance with the national standards "GB / T 22292-2008 Jasmine Tea" and "GB / T 23776-2009 Tea Sensory Evaluation Method" (relevant experts are invited to evaluate): tea samples 1-7 are high quality, tea samples 8-26 are low quality.

[0018] 26 tea samples were analyzed and determined according to headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME / GC-MS):

[0019] A. Headspace solid-phase microextraction: Accurately weigh 2 g of jasmine tea sample dry tea (or 0.1 g of jasmine tea sample extract) into a 100 mL extraction bottle, and then put a 65 μm PDMS / DVB extraction head (experimental Before aging for 5 min), the SPME handpiece was inserted into the headspace of the extraction bottle through the rubber pad of the bottle cap, and the fi...

Embodiment 2

[0034] Example 2 Discrimination of quality of jasmine tea

[0035] Four samples of jasmine tea were collected, all of which were scented from roasted green tea, and the sensory evaluation was carried out according to the national standards "GB / T 22292-2008 Jasmine Tea" and "GB / T 23776-2009 Tea Sensory Evaluation Method": The quality grades are extra, grade 1, grade 3 and grade 5.

[0036] The four tea samples were determined according to headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME / GC-MS):

[0037] A. Headspace solid-phase microextraction: Accurately weigh 2 g of jasmine tea sample dry tea (or 0.1 g of jasmine tea sample extract) into a 100 mL extraction bottle, and then put a 65 μm PDMS / DVB extraction head (experimental Before aging for 5 min), the SPME handpiece was inserted into the headspace of the extraction bottle through the rubber pad of the bottle cap, and the fiber head was pushed out. Adsorbed in a water bath at...

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Abstract

The invention belongs to the field of a tea quality identifying method, and relates to a method for identifying the quality of jasmine tea. The method comprises the following steps of: 1, measuring the relative content of aroma ingredients by using a method combining the head space solid phase microextraction in combination with a gas chromatography-mass spectrometry, wherein the sweet smell ingredients comprise alpha-farnesene, cis-3-hexenyl benzoate, methyl anthranilate, indol and linalool; 2, computing the aroma index of the jasmine tea; and 3, determining the quality of the jasmine tea according to the aroma index of the jasmine tea. According to the relevency among various main aroma ingredients and the quality of the jasmine tea, the JTF index (relative content specific value) is determined to be equal to [(alpha-farnesene+cis-3-hexenyl benzoate+methyl anthranilate+indol)/linalool]. According to the method, the quality of the jasmine tea can be effectively and objectively determined, the quality of the jasmine tea with accordant tea base levels can be distinguished, the hard work of specialists can be avoided, and the identifying cost can be saved as well.

Description

technical field [0001] The invention belongs to the field of tea quality evaluation methods and relates to a method for identifying the quality of jasmine tea. Background technique [0002] Jasmine tea is the most prestigious scented tea in the world and is very popular in daily drinking and beverage industry. The traditional scenting process of jasmine tea is to mix tea dregs with jasmine flowers (just bloomed), and after the tea leaves have fully absorbed the fragrance of jasmine, sieve out the spent flowers, and then add fresh jasmine for scenting. The quality evaluation of jasmine tea is usually carried out by subjective sensory evaluation, and aroma is the main evaluation factor. Sensory evaluation methods are easily affected by personal and subjective factors (such as age, emotion, and preference), and relevant experts are relatively scarce, and the cost of inspection is relatively high. Therefore, it is very necessary to develop an objective evaluation index for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02
Inventor 王校常林杰张盼
Owner ZHEJIANG UNIV
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