基于通径分析的不同萎凋程度的浙江红茶化学成分与感官品质关系研究

Correlation between the chemical components and sensory quality of black tea with different withering degrees by pathanalysis

中文关键词:  红茶  化学成分  感官审评  相关分析  通径系数

英文关键词:black tea  chemical component  sensory evaluation  correlation analysis  path coefficient

中文摘要:

      目的 确定浙江红茶化学成分与感官品质关系。方法 以龙井43和迎霜春梢一芽二叶为原料, 采用不同萎凋工艺处理的红茶, 通过主要化学成分测定和感官品质鉴定, 结合通径分析, 探究红茶主要化学成分与感官品质的关系。结果 茶多酚及其衍生物之间与红茶感官品质之间存在一定相关性, 表现相对较弱; 茶多酚(X1)、游离氨基酸(X2)、茶黄素双没食子酸酯(theaflavin-3,3′-digallate, TFDG, X4)、表儿茶素(epicatechin, EC, X7)、表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG, X8)和表儿茶素没食子酸酯(epicatechin gallate, ECG, X9)与感官品质呈负相关, 茶黄素(theaflavin, TF1, X3)、茶黄素-3-没食子酸酯(theaflavin-3-gallate, TF-3-G, X5)和茶黄素-3′-没食子酸酯(theaflavin-3′-gallate, TF-3'-G, X6)与感官品质呈正相关, X1、X3、X4、X5和X7通过X6间接作用的通径系数均在1.3以上, 远远高于其他间接作用的通径系数。结论 影响浙江龙井43和迎霜所制的春季红茶品质的最主要成分是茶黄素单体TF-3'-G。

英文摘要:

      Objective To confirm the quantitative relation between the chemical components and sensory quality in Zhejiang black tea. Methods Taking Longjing 43 and Yingshuang spring black tea as the materials, using different withering process of black tea, the correlation between the main chemical components and sensory quality were analyzed by correlation and path coefficient analysis. Results Tea polyphenols and their derivatives and the sensory quality of black tea were related weakly. Tea polyphenols (X1), free amino acids (X2), theaflavin-3,3′-digallate (TFDG, X4), epicatechin (EC, X7), epigallocatechin gallate (EGCG, X8) and epicatechin gallate (ECG, X9) had negative effects on the sensory quality, while theaflavin (TF1, X3), theaflavin-3-gallate (TF-3-G, X5) and theaflavin-3′-gallate (TF-3'-G, X6) had positive effects. The X1,, X3, X4, X5 and X7 had indirect effects by X6 and the path coefficients were above 1.3, which were much higher than other path coefficients of indirect effects. Conclusion The main ingredient is TF-3'-G which affects the quality of Zhejiang Longjing 43 and Yingshuang spring black tea.