A green tea bitterness and astringency discrimination method based on tea biochemical components
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- ANHUI AGRICULTURAL UNIVERSITY
- Publication Date
- 2016-08-17
Smart Images
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Abstract
Description
technical field
[0001] The invention relates to a method for discriminating the taste of green tea, in particular to a method for discriminating the bitterness and astringency of green tea based on the biochemical components of the tea leaves. Background technique
[0002] Tea originates from the Yunnan-Guizhou Plateau in China. It is a perennial woody plant. The production season usually lasts from spring to autumn. China is the world's largest producer and exporter of green tea. Green tea produced in different seasons has great differences in taste. Most summer green tea tastes more bitter and astringent than spring tea. Most of the judgment of tea taste depends on sensory evaluation. This method has strict requirements on tea evaluation personnel and evaluation environment, with many restrictions, uncertainty, and lack of quantitative measurement standards. At the same time, due to the different taste substances The mechanism is not exactly the same, and when various ta...