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Method for analyzing taste intensity of tea soup

A technology for the taste intensity and taste intensity value of tea soup, which is applied in the field of tea flavor analysis, and can solve problems such as unsatisfactory tea evaluation methods

Inactive Publication Date: 2014-11-05
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing tea evaluation methods cannot meet the requirements of tea product development and tea-related scientific research, and there is an urgent need for a relatively quantitative method for the analysis of tea taste intensity

Method used

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  • Method for analyzing taste intensity of tea soup
  • Method for analyzing taste intensity of tea soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of method for analyzing the taste intensity of tea soup

[0021] (1) Use catechin EGCG, caffeine, sodium glutamate and sucrose as standard products for astringency, bitterness, umami and sweetness, and prepare different concentrations (of which catechin EGCG: 0, 0.2, 0.4, 1.0 , 5.0, 10.0 mg / mL; caffeine: 0, 0.2, 0.4, 1.0, 5.0, 10.0 mg / mL; sodium glutamate: 0, 0.05, 0.1, 0.2, 0.4, 0.8, 1.00 mg / mL; sucrose: 0 , 0.5, 1.0, 2.0, 4.0, 8.0, 10.0 mg / mL) solution as taste intensity standard solution;

[0022] (2) Determine the taste intensity values ​​of the standard solutions of different concentrations obtained in step 1) according to the intensity of astringency, intensity of bitterness, intensity of umami and intensity of sweetness;

[0023] (3) Correlation analysis was performed between the taste intensity values ​​of different standard solutions obtained in step 2) and the contents of chemical components in the standard solutions, and the standard cur...

Embodiment 2

[0028] Embodiment 2: A kind of method for analyzing the taste intensity of tea soup

[0029] (1) Use catechin EGCG, caffeine, sodium glutamate and sucrose as standard products for astringency, bitterness, umami and sweetness, and prepare different concentrations (catechin EGCG: 0, 0.2, 0.4, 1.0, 5.0, 10.0 mg / mL; caffeine: 0, 0.2, 0.4, 1.0, 5.0, 10.0 mg / mL; sodium glutamate: 0, 0.05, 0.1, 0.2, 0.4, 0.8, 1.00 mg / mL; sucrose: 0, 0.5, 1.0, 2.0, 4.0, 8.0, 10.0 mg / mL) as the taste intensity standard solution;

[0030] (2) Determine the taste intensity values ​​of the standard solutions of different concentrations obtained in step 1) according to the intensity of astringency, intensity of bitterness, intensity of umami and intensity of sweetness;

[0031] (3) Correlation analysis was performed between the taste intensity values ​​of different standard solutions obtained in step 2) and the contents of chemical components in the standard solutions, and the standard curves of taste int...

Embodiment 3

[0036] Embodiment 3: A kind of method for analyzing the taste intensity of tea soup

[0037](1) Use catechin EGCG, caffeine, sodium glutamate and sucrose as standard products for astringency, bitterness, umami and sweetness, and prepare different concentrations (catechin EGCG: 0, 0.2, 0.4, 1.0, 5.0, 10.0 mg / mL; caffeine: 0, 0.2, 0.4, 1.0, 5.0, 10.0 mg / mL; sodium glutamate: 0, 0.05, 0.1, 0.2, 0.4, 0.8, 1.00 mg / mL; sucrose: 0, 0.5, 1.0, 2.0, 4.0, 8.0, 10.0 mg / mL) as the taste intensity standard solution;

[0038] (2) Determine the taste intensity values ​​of the standard solutions of different concentrations obtained in step 1) according to the intensity of astringency, intensity of bitterness, intensity of umami and intensity of sweetness;

[0039] (3) Correlation analysis was performed between the taste intensity values ​​of different standard solutions obtained in step 2) and the contents of chemical components in the standard solutions, and the standard curves of taste inte...

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Abstract

The invention discloses a method for analyzing the taste intensity of a tea soup, and belongs to the technical field of tea flavor analysis method. The method comprises the following steps: preparing solutions with different concentrations as the standard solutions; determining the taste intensity value of the standard solutions according to the astringent intensity, bitter intensity, fresh taste, and sweet taste; establishing intensity standard curves of astringency, bitterness, freshness, and sweetness; analyzing the contents of catechin EGCG, caffeine, glutamic acid, and total sugar of a tea soup sample, and finally calculating the intensity value of astringency, bitterness, freshness, and sweetness of the tea soup sample according to the contents of catechin EGCG, caffeine, glutamic acid, and total sugar and the linear relationship between the taste intensity value and the chemical substance contents. The invention provides a more objective, more scientific, and more convenient method for researchers to analyze the taste intensity of a tea soup.

Description

technical field [0001] The invention belongs to the technical field of tea flavor analysis methods, and in particular relates to a method for analyzing the taste intensity of tea soup. Background technique [0002] Tea belongs to a kind of indulgent beverage. Its quality content has the commonality of general food color, aroma, taste and shape, and also has its unique quality content. Aroma, taste and soup color are the main quality characteristics of tea soup, among which taste is the key factor to determine the quality of tea flavor. The taste of tea actually refers to the comprehensive effect of water-soluble substances in tea soup on human body's sense of taste, and the main taste components in these water-soluble substances are polyphenols, alkaloids, amino acids, carbohydrates, etc. Due to the different composition, content and threshold value, the taste characteristics shown are also different. Polyphenolic compounds are the main contributors to the bitterness and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14G01N30/02G01N21/31
Inventor 许勇泉尹军峰邓余良袁海波陈建新汪芳张英娜陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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