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A kind of identification method of jasmine tea quality

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, avoiding changes in aroma components, and saving identification costs

Inactive Publication Date: 2014-10-08
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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  • A kind of identification method of jasmine tea quality
  • A kind of identification method of jasmine tea quality
  • A kind of identification method of jasmine tea quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The identification of embodiment 1 high-quality / inferior jasmine tea

[0016] Collected 26 jasmine flower samples from different sources, according to the national standard "GB / T22292-2008 Jasmine Tea" and "GB / T23776-2009 Tea Sensory Evaluation Method" for sensory evaluation (relevant experts are invited to evaluate): tea sample 1- 7 is high quality, tea samples 8-26 are low quality.

[0017] 26 tea samples were analyzed and determined according to headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME / GC-MS):

[0018] A. Headspace solid-phase microextraction: Accurately weigh 2g of jasmine tea sample dry tea (or 0.1g of jasmine tea sample extract) into a 100mL extraction bottle, then place a 65μm PDMS / DVB extraction head (aged for 5min before the experiment) into a 100mL extraction bottle. ) The SPME handpiece is inserted into the headspace of the extraction bottle through the rubber pad of the bottle cap, and the fiber head ...

Embodiment 2

[0034] Example 2 Discrimination of quality of jasmine tea

[0035] Collected 4 samples of jasmine tea, all of which are scented from roasted green tea, and conducted sensory evaluation according to the national standard "GB / T22292-2008 Jasmine Tea" and "GB / T23776-2009 Tea Sensory Evaluation Method": quality grade They are Special Class, Class 1, Class 3 and Class 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 2g of jasmine tea sample dry tea (or 0.1g of jasmine tea sample extract) into a 100mL extraction bottle, and then place a 65μm PDMS / DVB extraction head (aged for 5min before the experiment) into a 100mL extraction bottle. ) The SPME handpiece is inserted into the headspace of the extraction bottle through the rubber pad of the bottle cap, and the fiber head is pushed out. Adsorbed in ...

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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, the waste flowers are sieved, and then fresh jasmine is added for scenting. The quality evaluation of jasmine tea is usually carried out by subjective sensory evaluation, and aroma is the main evaluation factor. The sensory evaluation method is easily affected by personal factors 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 evaluatio...

Claims

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Application Information

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