Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea

doi:10.7506/spkx1002-6630-20191103-024

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 192-197.doi: 10.7506/spkx1002-6630-20191103-024

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Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea

YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa

(1. Institute of Tea Research, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 2. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China)

Online:2021-04-25 Published:2021-05-14

Abstract

Abstract: The sweetness intensity of Huangjincha Congou black tea infusion was quantitatively evaluated and the contents of the main taste substances in it were determined. Moreover, the correlation between them was investigated. The results showed obvious differences in the sweetness intensity of tea samples from different factories. Maltose was the most abundant sugar, and serine the most dominant sweet amino acid. The contents of sweet compounds including monosaccharides, disaccharides and sweet amino acids and theanine content were positively correlated with the sweetness intensity. The total sugar content was significantly (P < 0.05) positively (r = 0.781) correlated with the sweetness intensity. The contents of catechin, caffeine, gallic acid, theaflavins, and thearubigins were negatively correlated with the sweetness intensity. The contents of total catechins and theaflavins were significantly (P < 0.05) negatively (r = ?0.811 and ?0.781, respectively) correlated with the sweetness intensity. Epigallocatechin gallate (EGCG) could reduce the sweetness intensity of sugars in the tea. In view of the fact that sweetness is an important taste element of Congou black tea, this study provides a foundation for evaluating the quality of Congou black tea.

Key words: Huangjincha; Congou black tea; sweetness; quantification; taste compounds

CLC Number:

TS272

YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa. Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea[J]. FOOD SCIENCE, 2021, 42(8): 192-197.

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Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea

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