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Method for analyzing bitterness intensity of leaves of tea tree

An analysis method and technology of bitterness and astringency, applied in the direction of electrochemical variables of materials, etc., can solve the problems of avoiding subjectivity, limited evaluation objects, and difficulty in direct comparison of specific taste intensity, achieving the effect of quantitative operation and avoiding errors.

Active Publication Date: 2014-12-24
TEA RES INST CHINESE ACAD OF AGRI SCI
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AI Technical Summary

Problems solved by technology

The deficiencies of the existing tea sensory quality evaluation methods are mainly reflected in the following. First, the existing tea sensory evaluation standards cannot quantify the taste of tea attributes, and it is difficult to directly compare the intensity of specific tastes.
Second, the evaluation object is limited to finished tea, which cannot be applied to the evaluation of fresh leaf raw materials and processing samples
However, the above research still needs the cooperation of the reviewers when using the gradient solution of standard substances to establish the characteristic curve related to the intensity of bitterness and astringency, which cannot completely avoid subjectivity

Method used

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  • Method for analyzing bitterness intensity of leaves of tea tree
  • Method for analyzing bitterness intensity of leaves of tea tree
  • Method for analyzing bitterness intensity of leaves of tea tree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Comparison of the intensity of bitterness and astringency of fresh leaves of 15 tea tree varieties, the specific steps are as follows

[0034] (1) Caffeine (purity ≥ 95%) is used as a bitter standard substance, based on its detection threshold of 0.097g / L (Susanne Scharbert et al., 2005), and the actual content range of 2%-4% in tea (Ina Kazuo et al., 2007) and the concentration range of caffeine in normal tea soup, prepared 6 standard solutions with gradient concentrations, the concentrations were 0.1 g / L, 0.2 g / L, 0.3 g / L, 0.5 g / L, 0.8 g / L, 1 g / L ; EGCG (purity ≥ 95%) was used as astringent standard substance, based on its detection threshold of 0.087g / L (Thomas Hoffmann et al., 2006), the actual content range of 6.1%-11.61% in tea (Lapczynski et al., 2000) and normal For the concentration range of EGCG in tea soup, six standard solutions with gradient concentrations were prepared, the concentrations were 0 g / L, 0.25 g / L, 0.5 g / L, 0.75 g / L, 1 g / L, and 1.25 g / L. Use t...

Embodiment 2

[0039] The comparison of the intensity of bitterness and astringency of tea tree leaves with different greening degrees, the specific steps are as follows:

[0040] (1) Prepare different concentrations of EGCG solutions (0g / L, 0.25g / L, 0.5 g / L, 0.75 g / L, 1 g / L, 1.25 g / L) and caffeine solutions (0.1 g / L, 0.2 g / L, 0.3g / L, 0.5 g / L, 0.8 g / L, 1 g / L), establish a function equation: where, where bitterness: y = 79.86x + 1649.6, y is the signal value (mV), x is Concentration of caffeine solution (g / L); astringency: y = -304.2ln(x) + 1307.7, y is the signal value (mV), x is the concentration of EGCG solution (g / L).

[0041] (2) Take 800g of fresh tea tree leaves (coded as ECH-1) to carry out the spreading test, and the spreading thickness is 0.5cm. From 0h to 36h, samples were taken every 4h, a total of 10 samples were taken. The first sampling weight is 1.2g, and the remaining sampling weights are calculated according to the following function and weighed.

[0042]

[0043] In ...

Embodiment 3

[0050] The comparison of the intensity of bitterness and astringency of tea tree leaves with different degrees of fermentation, the specific steps are as follows:

[0051] (1) Prepare different concentrations of EGCG solutions (0g / L, 0.25g / L, 0.5 g / L, 0.75 g / L, 1 g / L, 1.25 g / L) and caffeine solutions (0.1 g / L, 0.2 g / L, 0.3g / L, 0.5 g / L, 0.8 g / L, 1 g / L), establish a function equation: where, where bitterness: y = 79.86x + 1649.6, y is the signal value (mV), x is Concentration of caffeine solution (g / L); astringency: y = -304.2ln(x) + 1307.7, y is the signal value (mV), x is the concentration of EGCG solution (g / L).

[0052] (2) 1100g fresh leaves of tea tree variety (coded as ECH-1), spread green for 14h, knead for 10min and then ferment. During the fermentation process, sampling was done every 2h from 0h to 14h, and a total of 9 samples were taken. The first sampling weight is 1.2g, and the remaining sampling weights are calculated according to the following function and weig...

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Abstract

The invention relates to a method for analyzing bitterness intensity of leaves of a tea tree, which belongs to the technical field of the objective analysis of the taste of the tealeaves. The method comprises the following steps: preparing a bitter standard material solution and an astringency standard material solution, testing an electronic tongue by adopting the standard material solutions, and establishing a correlation function of a signal intensity numerical value of a colloid electrode and the concentration of the standard material gradient solution; selecting fresh leaves of the tea tree or a processing sample of the tealeaves, and grinding and making the volume of the fresh leaves and the processing sample of the tealeaves constant to obtain a to-be-detected sample solution; and acquiring an electric signal intensity numerical value of the to-be-detected sample solution by utilizing the electronic tongue, and determining the bitterness and astringency equivalent concentration intensity of the to-be-detected sample according to the function obtained in the step (1). Compared with the prior art, the method has characteristics of objective detection data, sensitivity in detection process, reproducibility of detection results and the like, the error caused by individual subjectiveness of a reviewer can be avoided, and the quantifying operation of the tealeaves bitterness intensity can be realized.

Description

technical field [0001] The invention belongs to the technical field of objective analysis of tea taste, and in particular relates to an analysis method for the intensity of bitterness and astringency of tea leaves. Background technique [0002] At present, the evaluation of the sensory quality of tea is mainly based on the general method of sensory evaluation of tea (NY / T787-2004) and the method of sensory evaluation of tea (GB / T23776-2009) to evaluate the quality and grade of finished tea. The specific content of the evaluation includes five items: appearance, soup color, aroma, taste and leaf bottom, referred to as "five factors". The weight of each factor is different. For example, the proportion of each factor in the evaluation of famous green tea is: appearance 25%, soup color 10%, aroma 25%, taste 30%, and leaf bottom 10%. The taste factor is included in the quality evaluation. has the highest weight. [0003] Bitterness and astringency are the two most typical and r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/26
Inventor 谭俊峰林智张悦郭丽吕海鹏刘亚芹
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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