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A method for analyzing the intensity of bitterness and astringency of tea tree leaves

An analysis method and technology of bitterness and astringency, applied in the direction of material electrochemical variables, etc., can solve the problems of avoiding subjectivity, limited evaluation objects, and the inability to quantify the taste of tea leaves, so as to avoid errors and realize the effect of quantitative operation

Active Publication Date: 2017-01-04
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

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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  • A method for analyzing the intensity of bitterness and astringency of tea tree leaves
  • A method for analyzing the intensity of bitterness and astringency of tea tree leaves
  • A method for analyzing the intensity of bitterness and astringency of tea tree leaves

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, 0.5g / L, 0.75g / L, 1g / L, 1.25g / L) and caffeine solutions (0.1g / L, 0.2g / 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 the for...

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, 0.5g / L, 0.75g / L, 1g / L, 1.25g / L) and caffeine solutions (0.1g / L, 0.2g / 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 weighed.

...

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Abstract

The invention discloses a method for analyzing the intensity of bitterness and astringency of tea tree leaves, which belongs to the technical field of objective analysis of tea taste. It includes the following steps: preparing bitter and astringent standard substance solutions, using the standard substance solutions to test the electronic tongue, establishing a correlation function between the signal strength value of the colloidal electrode and the concentration of the standard substance gradient solution; selecting fresh leaves of tea trees or tea leaves to be processed in Prepare the sample, grind it, and fix the volume to obtain the sample solution to be tested; use the electronic tongue to obtain the electrical signal strength value of the sample solution to be tested, and then determine the equivalent concentration strength of bitterness and astringency of the sample to be tested according to the function obtained in step 1). Compared with the prior art, the present invention has the characteristics of objectivity of detection data, sensitivity of detection process, reproducibility of detection results, etc., can avoid the errors caused by personal subjectivity of reviewers, and realize the quantitative operation of the intensity of bitterness and astringency of tea leaves .

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 Patents(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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