Quality Analysis of Sichuan Dark Tea and Construction of Flavor Wheel
To analyze the current quality status of Sichuan dark tea and provide data basis for improving the quality of Sichuan dark tea,48 representative dark tea samples from Sichuan Province were selected as the survey subjects,and their sensory qualities and physicochemical components(tea polyphenols,amino acids,water extracts,caffeine,catechins,and tea pigments)were analyzed.The taste and aroma flavor wheels were plotted.The quality characteristics of Sichuan dark tea are mainly characterized by"strong"and"mellow".Its quality components include water extract content of 20.73％ -44.93％ ,tea polyphenol content of 2.99％ -15.94％ ,free amino acid content of 0.21％ -1.83％ ,caffeine content of 1.13％ -4.34％ ,tea polysaccharide content of 0.80％ -3.19％ ,theoflavin content of 0.05％ -0.29％ ,thearubigin content of 0.14％ -4.98％ ,theabrownin content of 3.39％ -14.35％ ,and total catechin content of 0.23％ -9.85％ .Principal component analysis shows that the main representative indicators of Sichuan dark tea are polyphenols,caffeine,and tea polysaccharides;when the critical value is 10,48 samples are divided into 3 categories through cluster analysis.The flavor wheel indicates that the aroma types of Sichuan dark tea include aged aroma,sweet aroma,glutinous aroma,etc.The taste types include"strong","mellow","sweet","thick",and"smooth",but a certain proportion of products have quality defects such as"sour","burnt","bitter",and"astringent".The overall quality of Sichuan dark tea is good,but the aroma of Sichuan dark tea products is not diverse enough.Therefore,it is recommended to strengthen independent breeding and moderate introduction of tea tree varieties with woody and medicinal aroma,and carry out targeted research on stacking technology that adapts to the characteristics of different regions based on the main varieties planted in Sichuan.
Sichuan dark teaquality componentsprincipal component analysiscluster analysisflavor wheel
NETL
NSTL
万方数据
