基于主成分分析与聚类分析评价茯砖茶滋味品质

Evaluation of taste quality of Fuzhuan tea based on principal component analysis and cluster analysis

中文关键词:  茯砖茶  滋味特征  感官审评  聚类分析  主成分分析  滋味活度值

英文关键词:Fuzhuan tea  taste characteristics  sensory evaluation  taste activity value  principal component analysis  cluster analysis

中文摘要:

      目的 探讨茯砖茶滋味品质特征与其主要内含成分含量之间的关系。方法 本研究以来自陕西、浙江、湖南三省的15个茯砖茶为材料, 采用感官审评法、滋味活度值(taste activity value, TAV)分析法、主要内含成分分析法和聚类分析法对茯砖茶滋味品质进行评价。结果 在感官审评结果中15个茯砖茶滋味可分为醇和、平和、粗淡3种类型。15个茯砖茶样品的水浸出物含量在21.68%~37.74%之间、茶多酚含量在3.00%~9.50%之间、咖啡碱含量在2.20%~7.70%之间、氨基酸含量在0.90%~1.50%之间、可溶性糖含量在2.50%~5.50%。TAV分析结果显示儿茶素组分、咖啡碱及氨基酸对茯砖茶的苦涩滋味和醇甜滋味有显著贡献(TAV>1), 其他内含成分对茯砖茶滋味品质具有修饰作用(0.1

英文摘要:

      Objective To explore the relationship between the taste quality of Fuzhuan tea and its main components. Methods In this study, 15 Fuzhuan tea from Shaanxi Province, Zhejiang Province and Hunan Province were selected as materials, and the taste quality of Fuzhuan tea was evaluated by sensory evaluation, taste activity value (TAV) analysis, main component analysis and cluster analysis. Results The taste of 15 Fuzhuan tea could be divided into mellow, mild and coarse. The content of water extract, polyphenol, caffeine, amino acid and soluble sugar in 15 samples of Fuzhuan tea ranged from 21.68% to 37.74%, from 3.00% to 9.50%, from 2.20% to 7.70%, from 0.90% to 1.50% and from 2.50% to 5.50%, respectively. The results of TAV analysis showed that catechin components, caffeine and amino acids contributed significantly to the bitter and mellow taste of Fuzhuan tea (TAV>1), while other components modified the taste quality of Fuzhuan tea (0.1