摘要
本研究采集了部分茶饮料样品，分别在对样品的包装名称及其内容物进行了调查的基础上，分析了内容物的 pH值，滴定酸度、茶水汤色（ L、 a、 b）值，可溶性固形物、咖啡因、茶多酚、游离氨基酸、总黄酮和感官品质，探索茶饮料在检验和质量控制方面的可行性。
The purpose of this project is to make a survey on packaged tea drinks sold in the market and to compare the composition of their constituents and sensory quality. The composition traits such as total soluble solids, caffeine, catechins, titratable acidity, electric conductivity. free amino acid, pH, Hunter L, a, b Values and sensory quality were analyzed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第7期52-58,共7页
Food Science
关键词
茶饲料
感官品评
理化性质
质量
Tea drinks Sensory evaluation Physico chemical Property
