孟加拉红茶的生化研究及其与感官品质评价的相关性。
Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation.
作者信息
Munim Khan Md Rashedul, Islam Md Atiqual, Uddin Rayhan, Kalam Md Abul, Baishakh Nabil Nawrose, Barua Pranti, Rahman Talukder Md Habibur, Ahmad Iftekhar
机构信息
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
Abul Khair Condensed Milk and Beverage Limited (Tea Testing and Blending), Chittagong, 4210, Bangladesh.
出版信息
Heliyon. 2023 Jun 1;9(6):e16802. doi: 10.1016/j.heliyon.2023.e16802. eCollection 2023 Jun.
Black tea samples were investigated for theaflavin (TF), thearubigin (TR), highly polymerized substances (HPS), total liquor color (TLC), color index (CI), caffeine (CAF), total polyphenol content (TPC), antioxidant activity (DPPH) and organoleptic evaluation. The objectives of the study was to perform the biochemical analysis and organoleptic test of various black tea and develop a correlation between them. Overall correlation study showed that TF:TR and total liquor color, are significantly (p < 0.01) and positively correlated with the total quality score where the correlation coefficient was 0.970 and 0.969 respectively. Additionally, statistical analysis revealed a significant (p < 0.01) and positive correlation between total phenol contents and antioxidant scavenging activity (0.986), supporting the notion that TPC accounts for most of the antioxidants in tea extract. Qualitative characteristics and organoleptic tests were shown identical outcomes in this study.
对红茶样品进行了茶黄素（TF）、茶红素（TR）、高聚物质（HPS）、茶汤总颜色（TLC）、颜色指数（CI）、咖啡因（CAF）、总多酚含量（TPC）、抗氧化活性（DPPH）和感官评价的研究。本研究的目的是对各种红茶进行生化分析和感官测试，并建立它们之间的相关性。总体相关性研究表明，TF:TR和茶汤总颜色与总品质得分显著正相关（p < 0.01），相关系数分别为0.970和0.969。此外，统计分析显示总酚含量与抗氧化清除活性之间存在显著正相关（p < 0.01）（0.986），支持了TPC占茶提取物中大部分抗氧化剂的观点。在本研究中，定性特征和感官测试显示出相同的结果。
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