Study On The Relevance And Flavor Model Between Quality And Ingredients Of Mengding Famous Green Tea

The evaluation of tea quality is an important field of tea research.So far,tea quality evaluation combines sensory evaluation(reviews,scores)and chemical evaluation(chemical component analysis).However,due to the existence of a large difference about the two methods of evaluation in terms of the principle and the results,the two only play their respective roles and complement each other do not achieve the data association and fusion evaluation correspondence each other..With the quantitative evaluation of food sensory,the development of electronic nose(tongue)technology,the application of statistical analysis means and computer pattern recognition technology,the sensory quantitative evaluation of tea quality,the correlation analysis between sensory quality and ingredient become a research focus.In this paper,the object of this study is taste quality of Mengding famous green tea.We have evaluated their sensory taste and factors(type,concentration,intensity,coordination degree)by sensory score method,and then determined their main taste ingredients,further carried out the correlation between taste quality and ingredients,and ultimately built their flavor mode.The aim is to use the flavor mode to explain the relationship between taste quality and ingredients and ratio of Mengding famous green tea.This study providing a research method for the quantitative evaluation of sensory quality,improving the quality evaluation system of tea,providing technical means for sales,product and drink of tea,,enriching the content of tea review and inspection.Eventually we obtained the results as following:(1)Optimize the brewing time and weight of four Mengding famous green tea by sensory score method and frequency analysis,the results display:Mengding Ganlu(3.5g/3.5min)?Mengding Shihua(3g/3.5min)?Mengding Maofeng(3g/2.5min)?Mengding Chaoqing(3g/4min).Compared with the national standard(GB/T 23776-2009)review brewing method,the taste concentration,intensity,coordination degree of new review brewing method is better;tea polyphenols and caffeine leaching concentration,and phenolic ammonia ratio is decreased,the characteristics of Mengding famous green tea was taste better.(2)Conducting relevance analysis by using the path analysis method,the gray correlation analysis method,and the correspondence analysis:There are the results of the relationship between the taste quality and ingredient of the four Mengding famous green teas with the review brewing method:There is a stronger association with sensory score,when the leaching concentrations of tea polyphenols,caffeine,amino acids and soluble sugard in Mengding famous green tea were in the range of 112.65?184.80,33.09?67.96,45.31?71.42,12.14?38.45(mg/250mL)respectively.Among the main flavor ingredients,tea polyphenols has relatively large influence on tea flavor.From their role in the way and intensity,the tea polyphenols mainly for the direct effect,and the direct role of a larger,the diameter coefficients of Mengding Ganlu?Mengding Shihua?Mengding Chaoqing are-1.3449,1.2586,1.5335.Caffeine,amino acids,soluble sugar in the performance in four kinds of tea is different,but their intensity is relatively small.Amino acids and soluble sugars mainly play a direct role in Mengding Ganlu and Mengding Maofeng,caffeine is mainly used as a direct effect in Mengding Shihua,and their diameter coefficient is relatively small.Therefore,we should focus on the different quality characteristics of tea to study its taste and quality of the relevance.There are the results of the relationship between taste quality and ingredient of Mengding Ganlu by using the daily brewing method:There is a stronger association with sensory score,when the leaching concentrations of tea polyphenols,caffeine,amino acids and soluble sugard in two kinds of daily brewing method were in the range of 112.65?184.80,33.09?67.96,45.31?71.42,12.14?38.45(mg/250mL)respectively.Among the main taste ingredients,tea polyphenols,caffeine,amino acids on the taste of the role of relatively large,and mainly for the direct effect,direct diameter coefficient were-0.5523,-1.2804,1.7451.The review brewing method and the daily brewing method discussed the relationship separately between the main taste ingredients and taste score under different leaching concentrations and different brewing methods,and we should discuss separately according to the actual situation.(3)Visualization Pattern Recognition Method based on Stepwise Regression Combined with Radar,There are the flavor mode of Mengding famous green tea:The sensual flavor mode of different taste types of Mengding Ganlu is as follows(four taste factors accounted for the proportion of taste quality):"fresh and elegant",0.80:0.10:0.05:0.05;"thick and refreshing",0.60:0.10:0.20:0.10;"thick",0.55:0.20:0.15:0.10.Their chemical flavor mode is as follows(the combined effect ratio of the four tasty ingredients for taste quality):"fresh and elegant",0.28:0.23:0.19 and "high fresh,tender,thick,strong,coordinated";"thick and refreshing",0.14:0.20:0.12:0.54 and "fresh,refreshing,thick,strong,coordinated";"thick",0.12:0.10:0.16:0.63 and "fresh,strong,coordinated".There are the sensual flavor mode of different Mengding famous green tea:Mengding Ganlu,0.80:0.10:0.05:0.05;Mengding Shihua,0.10:0.05:0.05:0.80;Mengding Maofeng,0.10:0.15:0.15:0.60;Mengding Chaoqing,0.50:0.20:0.10:0.20.Their chemical flavor mode is as follows:Mengding Ganlu,0.28:0.30:0.23:0.19 and "high fresh,tender,thick,strong,coordinated";Mengding Shihua,0.00:0.55:0.07:0.39 and "fresh,tender,strong,coordinated";Mengding Maofeng,0.35:0.22:0.27:0.16 and "fresh,concentrated alcohol,refreshing,coordinated";Mengding Chaoqing,0.39:0.11:0.19:0.31 and "fresh,strong,more coordinated".Verifing the effect of flavor mode recognition by Qingcheng Xueya,Huangshan Maofeng,Huizhou Tunlv,the results showed that different tea should be build its flavor mode based on its taste characteristics.