Microsoft Word 杨悦-二校（出1619、1624）

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1 6 5 Vol. 6 No Journal of Food Safety and Quality May., 2015 杨悦 1, 华再欣 2, 张海伟 2, 王璟 1, 王淑娟 1, 夏涛 1, 戴前颖 1* (1., ; 2., ) 摘要 : 目的, 方法, 8,, Excel SPSS18.0 结果 4, ; 8 结论,, 关键词 : ; ; ; SPSS Application of quantitative descriptive analysis (QDA) method in sensory evaluation of tea infusion taste YANG Yue 1, HUA Zai-Xin 2, ZHANG Hai-Wei 2, WANG Jing 1, WANG Shu-Juan 1, XIA Tao 1, DAI Qian-Ying 1* (1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei , China; 2. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei , China) ABSTRACT: Objective To determine the taste quality of tea by quantitative data, and to study the relevance of tea sensory quality characteristics and chemical composition. Methods The quantitative descriptive analysis method was used. The 8 sensory taste characteristics of Chaoqing tea, Yunjian tea and Longjing tea, made from the same fresh tea leaves were described by QDA. The radar charts related to the sensory taste characteristics of 3 tea samples were made by means of mathematical statistical analysis. Excel and SPSS18.0 software were applied to related data analysis. Results Experimental results showed that Yunjian tea is weaker than Chaoqing tea and Longjing tea in bitterness, concentration, strength and astringent degree, while it was stronger in freshness. Eight kinds of tea taste characteristics of concentration, freshness, bitterness, and astringency showed a relevance with tea chemical composition. Conclusion QDA method could effectively distinguish the characteristics of tea taste and intuitively present differences of tea taste. Clarification of the correlations between concentration, freshness, bitterness, astringency and different chemical substances in tea infusion were investigated. KEY WORDS: tea infusion taste; quantitative descriptive analysis; sensory evaluation; SPSS analysis 基金项目 : (2012gxk023); (ZHSJ ) Fund: Supported by the Education Bureau of Anhui for Fine Course Construction Project (2012gxk023), and the Comprehensive, Designing Experimental Project of Anhui Agricultural University (ZHSJ ). * 通讯作者 :,, daiqianying117@163.com *Corresponding author: DAI Qian-Ying, Associate Professor, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Heifei , China. daiqianying117@163.com

2 引言,,,,,,,,,, (quantitative descriptive analysis, QDA) Targon [1],,, [2-3], [4-5], [6] [7], [8-9] (QDA),,,,,,,,, 2 材料与方法 2.1 茶样制备, 4 18,, 2.2 实验仪器 (GB/T ) ; ( ); AJF-2001-P (); HH-6 (); Waters-600 ( Waters ); U-3010 spectrophotometer (); AB104-N ( - ) 2.3 试剂 (epigallocatechin gallate, EGCG)(epigallocatechin, EGC)(epicatechin gallate, ECG) (gallocatechin gallate, GCG) (gallic acid, GA)(theogallin) (caffeine, CAF)(catechin, C) Sigma, 99.9%;, ; ( ) Tedia 2.4 实验方法评分标尺的建立, 15 cm 0, ; 15, 茶汤制备 3.00 g, 1:50 5 min,, 感官审评 GB /T 23776, 品评员的培训 72, 1 Fig. 1 Model of linear scale

3 5, : , 茶汤品质化学成分的测定 : 120 ( ) [10] ; : 120 [10] ; : [10] ; : [10] ; : [[10] ; : [11] ; : HPLC [12] 数据分析 Microsoft Office Excel 2007 SPSS 结果与分析 3.1 茶叶的感官品质特征 1 3,,,,, ;,, ; ;,, 3.2 茶汤的化学成分分析 2 EGC 5,,, ; GA CAF 3,,, 3,,, ;,, ;, ;,,,,, ;,,,, [10] 3.3 茶汤滋味感官特征的定性描述 8, 8 ( 3), ,,,,, 8 Table 1 表 1 茶叶的感官审评结果 The sensory evaluation of tea samples,

4 Table 2 表 2 茶汤主要化学成分含量 Content of main chemical compounds in tea infusion (%) (%) 22.47± ± ±0.344 GA 0.030± ± ± ± ± ±0.178 EGC 2.007± ± ± ± ± ±0.061 CAF 2.401± ± ± ± ± ±0.011 GC 0.061± ± ± ± ± ±0.219 EGCG 5.354± ± ± ± ± ±0.014 GCG 0.157± ± ±0.005 βg 0.082± ± ±0.005 ECG 0.661± ± ±0.008 Table 3 表 3 茶汤滋味感官特征的定义和参照样品 Definitions and reference samples of tea taste sensory characteristics ( ),, -,,, 30 mmol/l KCl+0.3 mmol/l +10mM 15,, 30 mmol/l KCl+0.3 mmol/l +0.05% 15,, -, ( ) 0.02 g/l 15 ( ), 32 g/l :, Note: The 4 sensory characteristics of concentration, astringent, strength and smoothness have no reference standard, mainly based on the expert s experience 3.4 典型值的筛选,, Grubbs [13],, , G=( -)/=( )/2.287=1.62, 95 Grubbs G(14, 72)=3.092, G (1.62) G (14, 72),,, 14, 14,,, 3 53 Grubbs 3.5 定量描述分析结果及雷达图 4, ( 2),,,,, : 4, ;,,,

5 5, : 1623, : 4 ; ; 3 3, 3.6 定量描述分析的方差分析, SPSS 3 8, 5 3, 4,, 3, 3 :,,,, ;,, [14],, ; βg EGCG ECG ; GC EGC βg EGCG, GC EGC P<0.01 Pearson,, 0.8< R 1.0, 0.6< R 0.8, 0.4< R 0.6,, ; βg GC EGC EGCG,, βg EGC EGCG ; βg EGC EGCG 3.7 茶汤呈味物质与滋味感官特征评分的相关性分析 SPSS 6 : : P 0.05, βg EGC EGCG ; GC EGC Fig. 2 2 The radar map of tea sensory characteristics score Table 4 表 4 茶汤滋味的感官特征评分 Score of tea taste sensory characteristics 8.62± ± ± ± ± ± ± ± ± ± ± ±1.82 9± ± ± ± ± ± ± ± ± ± ± ±1.45 表 5 茶叶感官特征评分的方差分析 Table 5 The anova of tea sensory characteristics score 10.6 a 10.9 a 10.4 a 10.8 a 6.5 a 6.3 a 7.0 a 8.6 a 9.0 b 8.6 b 8.8 b 8.6 b 7.5 a 9.0 b 7.7 a 8.1 a 10.1 a 10.3 c 10.3 a 11.1 a 6.6 a 7.2 a 7.8 a 8.9 a : (P<0.05),, Note: Different words indicates the correlation is significant in (P<0.05), same word indicates the correlation is not significant in (P<0.05).

6 Table 6 表 6 呈味物质含量与滋味感官特征评分的相关性 Correlation between components content and taste sensory characteristics score 0.596* * ** * * * * βg * * * GA GC * ** EGC 0.591* * ** CAF EGCG 0.580* * * GCG ECG * : 1 * (P<0.05), **(P<0.01) 2 (): 0.8< R 1.0, 0.6< R 0.8, 0.4< R 0.6, 0.2< R 0.4, 0< R <0.2, R =0 Note: 1* Showed significant correlation (P<0.05), ** Showed very significant correlation (P<0.01) 2 According to the Pearson correlation coefficient (overall) standard: 0.8< R 1.0, showed very strong correlation; 0.6< R 0.8, showed strong correlation; 0.4< R 0.6, showed moderate related; 0.2< R 0.4, showed weak correlation; 0< R <0.2, showed very weak correlation; R =0, showed no relevant. 4 结论 (QDA) 8, QDA,,, 3,, QDA,,,,,, QDA

5, : 1625 参考文献 [1],. [J]., 2008, (4): 71 74. Wang EX, Zhao J. Application of sensory evaluation in meat quality [J]. Meat Res, 2008, (4): 71 74. [2],. [M]. :, 2012. Zhang Y, Lei CG.

Gu ZY, Zhang WB, Jiang MD, et al. Application of quantitative descriptive analysis (QDA) method to rabbit meat process [J]. J Zhejiang Manage Cadre Instit Politics Law Univ, 2007, 85(4): 51 54.

7 5, : 1625 参考文献 [1],. [J]., 2008, (4): Wang EX, Zhao J. Application of sensory evaluation in meat quality [J]. Meat Res, 2008, (4): [2],. [M]. :, Zhang Y, Lei CG. Food sensory evaluation [M]. China Standard Press, [3]. ()[M]. :, Wang HM. Food inspection technology [M]. Beijing: China Light Industry Press, [4],,,. QDA [J]., 2007, 85(4): Gu ZY, Zhang WB, Jiang MD, et al. Application of quantitative descriptive analysis (QDA) method to rabbit meat process [J]. J Zhejiang Manage Cadre Instit Politics Law Univ, 2007, 85(4): [5] Song SQ, Zhang XM, Hayat K, et al. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression [J]. J Chromatogr A, 2010, 1217(49): [6] Vilanova M, Genisheva Z, Masa A, et al. Correlation between volatile composition and sensory properties in Spanish Albarino wines [J]. Microchem J, 2010, 95(2): [7] Laureati M, Buratti S, Bassoli A, et al. Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis [J]. Food Res Int, 2010, 4(43): [8],,,. (QDA) [J]., 2009, (6): Li ZJ, Niu GC, Li XG, et al. Application of quantitative descriptive analysis(qda)method in sensory evaluation of wine [J]. China Brewing, 2009, (6): [9],,. [J]., 2012, (6): 20 21, 26. Wei YY, Zhao GP, Zhang L. Application of quantitative descriptive analysis (QDA)method in sensory assessment of vinegar [J]. China Condiment, 2012, (6): 20 21, 26. [10]. [M]. :, Zhang ZZ. Tea biochemistry experimental course [M]. China Agriculture Press, [11]. [M]. :, Zhong L. Tea quality physical and chemical analysis [M]. Shanghai: Shanghai Science and Technology Press, [12],,,. [J]., 2013, 4: Liu YJ, Jiang XL, Li WW, et al. Tissue-specific, development-dependent phenolic compounds accumulation profile and gene expression pattern in tea plant [J]. J Anhui Agric Univ, 2013, 4: [13]. [J]., 2014, (4): Ma LS. Application of grubbs test in equipment comparison test [J]. Opencast Mining Technol, 2014, (4): [14],,. [J]., 2002, (3): Fang SH, Li ZX, Hu SD. The effects of processing techniques on famous green tea [J]. China Tea Proc, 2002, (3): 作者简介 ( 责任编辑 : 杨翠娜 ) 杨悦, 在读研究生, 主要研究方向为茶叶加工与品质控制 @163.com 戴前颖, 副教授, 主要研究方向为茶叶加工与品质控制 daiqianying117@163.com

第二部分

第二部分中国农通报 0,7(04):478-48 Chinese Agricultural Science Bulletin 基于网络平台的生物统计改革及实践效果分析袁文, 彭惠茹, 张洪亮, 刘文欣, 华金平, 苏胜宝, 孔繁玲 ( 中国农大科技术发展研究院, 北京 0093; 中国农大农与生物

Microsoft Word 杨 悦-二校（出1619、1624）

Microsoft Word 杨悦-二校（出1619、1624）