食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

不同产地无糖型绿茶饮料滋味特征差异分析

叶青青1,刘盼盼2,汪芳1,汪洁琼1,许勇泉1,尹军峰1,曾亮3   

  1. 1. 中国农业科学院茶叶研究所
    2. 湖北省农业科学院果树茶叶研究所
    3. 西南大学食品科学学院
  • 收稿日期:2018-08-24 修回日期:2019-06-03 出版日期:2019-10-15 发布日期:2019-10-25
  • 通讯作者: 许勇泉 E-mail:yqx33@126.com
  • 基金资助:
    国家自然科学基金面上项目

Analysis of the differences in taste characteristics of sugar-free green tea beverages processed from different areas

1, 1, 1,Yong-Quan Xu1, 1   

  • Received:2018-08-24 Revised:2019-06-03 Online:2019-10-15 Published:2019-10-25
  • Contact: Yong-Quan Xu E-mail:yqx33@126.com

摘要: 对市售不同产地无糖绿茶饮料滋味品质及其化学成分进行分析比较,以期明确无糖绿茶饮料中的主要滋味物质,探究不同产地绿茶饮料间滋味特征的差异性。结果表明,不同产地绿茶饮料的滋味分属性和色差差异不明显,其中日本绿茶饮料的整体滋味品质较优。日本和中国台湾绿茶饮料中茶多酚、咖啡碱、黄酮、可溶性糖质量浓度和儿茶素总量、黄酮苷总量、阳离子总量都明显高于中国大陆绿茶饮料。有13 个化学组分与感官评分相关性较高,其中茶多酚(0.910)、黄酮(0.917)、Mn2+(0.912)质量浓度与绿茶饮料滋味浓度呈极显著正相关;咖啡碱(0.830)质量浓度与绿茶饮料滋味苦度呈极显著正相关;牡荆素-2’’-O-鼠李糖苷(Vit-rha)(0.862)、Al3+(0.811)质量浓度与绿茶饮料滋味涩度呈极显著正相关。滋味Dot值(Dose-over-Threshold,浓度/阈值)分析发现黄酮及其苷元对无糖绿茶饮料涩味起主要贡献,包括槲皮素-3-O-芸香糖苷(Que-rut)、山柰酚-3-O-芸香糖苷(Kae-rut)、槲皮素-3-O-半乳糖苷(Que-gala)、槲皮素-3-O-葡萄糖苷(Que-glu)、杨梅素-3-O-半乳糖苷(Myr-gala)、Vit-rha,其中Que-rut的Dot值最高;咖啡碱对无糖绿茶饮料苦味起主要贡献。

关键词: 绿茶饮料, 无糖, 滋味特征, 化学成分

Abstract: The taste quality and chemical composition of sugar-free green tea beverages from different producing areas were analyzed. In order to clarify the main taste components in sugar-free green tea beverages, explored the differences in taste characteristics between green tea beverages from different regions. The results showed that the taste and color difference of green tea beverages from different producing areas were not obvious, and the overrall taste quality of Japanese green tea beverages was superior. The concentrations of tea polyphenol, caffeine, flavonoids, soluble sugar, total catechins, total flavonoid glycosides and total amount of cations in Japanese and Chinese Taiwanese green tea beverages were significantly higher than those in Mainland of China. There were 13 chemical components showed higher correlation with sensory scores, and the mass concentrations of tea polyphphenols (0.910**), flavonoids (0.917**), Mn2+ (0.912**) were significantly positively correlated with the taste strength of green tea beverages. The mass concentration of caffeine (0.830**) was significantly positively correlated with the bitterness of green tea beverages; while the concentrations of vitexin-2''-O-rhamnoside (0.862**) and Al3+ (0.811**) were significant positive correlation with the astringency of green tea beverages. The Dot value(Dose-over-Threshold) analysis showed that flavonoids and their glycosides contributed mainly to the astringency of sugar-free green tea beverages, including Quercetin-3-o-rutinoside(Que-rut), Kaempferol-3-o-rutinoside(Kae-rut), Quercetin-3-o-galactoside(Que-gala), Quercetin-3-o-glucoside(Que-glu), Myricetin-3-o-galactoside(Myr-Gala), Vitexin-2′′-o-rhamnoside(Vit-rha), of which Que-rut has the highest Dot value; and caffeine played a major role in the bitterness of sugar-free green tea beverages.

Key words: green tea beverages, sugar-free, taste characteristics, chemical compositions

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