绿茶滋味定量描述分析及其化学成分的相关性研究

Quantitative Descriptive Analysis and Its Correlation Between Chemical Components of Taste in Green Tea

以不同地域的绿茶为代表,依据滋味得分将其分组,利用滋味定量描述分析法对其滋味的4个分属性(苦、涩、鲜、甜)进行评定,利用HPLC、LC-MS法对茶汤中主要呈味化学组分定量分析,对不同组间的绿茶进行差异性分析,并对化学组分与滋味分属性进行相关性分析。结果表明,优质茶汤滋味以鲜、甜为主,各滋味分属性间相关性极显著;茶汤中氨基酸(天冬氨酸、谷氨酸、脯氨酸、茶氨酸、丝氨酸、甘氨酸、丙氨酸、苏氨酸、赖氨酸、异亮氨酸、苯丙氨酸及氨基酸总量)、儿茶素(EGC、EGCG、GCG及儿茶素总量)、有机酸(没食子酸、琥珀酸、乳酸、抗坏血酸及有机酸总量)以及蔗糖与各滋味相关性显著(P<0.05)。

The study was according to the sensory evaluation and scoring, different kinds of green tea were classified into 3 group. Four taste attributes （bitter, umami, astringent and sweet） were determined to evaluate taste profiles by quantitative descriptive analysis method. Using the method of HPLC and LC-MS on the beverage in the main chemical composition quantitative analysis in taste, determined by the differently significant analysis of four taste attributes among various teas and the correlated analysis between taste profiles and the chemical components. Results showed that high score group taste were given priority to with umami, sweet, and the taste of each attribute between different degree of extremely significant correlation. Amino acids （aspartic acid, glutamic acid, proline, theanine, serine, glycine, alanine, tyrosine, threonine, lysine, isoleucine, phenylalanine and total amino acid）, catechins （EGC, EGCG, GCG and total catechin）, organic acids （gallic acid, succinic acid, lactic acid, ascorbic acid and total organic acid） and sucrose were found significantly correlated with the sensory attributes （P〈0.05）.