2020•食品工业科技Requires access
Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea
Haili Wang, Huang Hai-ling, Yan Cui, Yun-Gang Chen, Yuliang Cheng, Xie Yun-fei, Weirong Yao, Yahui Guo, Qian He
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Abstract
To explore the differences of tea polyphenols and amino acids in different varieties of green tea and the relationship between their phenolic ammonia value and tea taste,four kinds of green tea from four different varieties were used as raw materials. Fulin phenol colorimetry and ninhydrin colorimetry were used to determine the content of tea polyphenols,green tea polyphenols and amino acid content. The taste chemical experiment was used to evaluate the taste quality of green tea,and a Person correlation analysis of its phenol ammonia value and tea flavor was conducted. The results showed that,the amino acid content of different varieties of green tea had significant difference(p<0.05),and there was significant difference between green tea polyphenols and non-rolled green tea. The different varieties of green tea had a significant correlation with the comprehensive taste of tea,the correlation coefficient was -0.955.Among them,the correlation between phenol ammonia ratio and tea taste concentration,tea taste freshness and tea taste were -0.925,-0.719 and -0.928.Therefore,comparing with the single index of tea polyphenols content and amino acid content,the phenols ammonia value could be better reflect the taste of tea.