Analysis of main taste substances and sensory evaluation of Shuixian Wuyi rock tea narcissus in different years
[Objective]This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years.[Methods]The main taste substances,including tea polyphenols,flavonoids,free amino acids,soluble sugars,catechins and other components,were detected in several years of Narcissus(2022,2018,2016,2014,2012,2010,2008,2006 for storage 1,3,5,7,9,11,13,15 years,respectively)by using chemical methods and high-performance liquid chromatography,and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic tongue.[Results]With the increase of storage year,the contents of tea polyphenols,soluble sugars,and catechins in Narcissus showed a decreasing trend,the total flavonoids and free amino acids showed an inconspicuous trend,and the contents of caffeine,gallic acid,and theaflavin increased in general.Its freshness showed an increasing trend,richness,bitterness,astringency,and its aftertaste showed a decreasing trend,while the salty and sweet tastes fluctuated up and down within a certain level.[Conclusion]EGCG of Shuixian in different years showed a strong positive correlation with a bitter taste,astringent aftertaste,and richness,while EGC showed a strong negative correlation with sourness,TF,and astringency.
Wuyi rock teaShuixianstoragetaste substancetaste quality
国家科技期刊平台
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