Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion
文献类型： 外文期刊
作者： Li, Huan-Huan 1 ; Luo, Li-Yong 1 ; Wang, Jie 2 ; Fu, Dong-He 4 ; Zeng, Liang 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Chongqing Acad Agr Sci, Tea Res Inst, Chongqing 402160, Peoples R China
3.Southwest Univ, Tea Res Inst, Chongqing 400715, Peoples R China
4.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China
关键词： Hunan fuzhuan brick tea; Sensory analysis; QDA; Lexicon development
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2019 年 120 卷
页码：
收录情况： SCI
摘要： Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan fuzhuan brick tea infusion. Ten trained panelists developed a terminology lexicon comprised of eleven aroma and six taste attributes and evaluated the intensities of sensory attributes of each sample by conducting the QDA method. The QDA results showed that seventeen attributes listed in the final lexicon can be used to evaluate the quality of Hunan fuzhuan brick tea infusion properly, among which five aroma attributes, overall aroma, smoky, floral, fermented, and sweet (fruit), and one taste attribute, bitter, were the characteristic attributes to distinguish the differences in the sample qualities. Another panel made up of four professional cuppers evaluated samples by the cupping method to analyze the applicability and accuracy of the lexicon and the QDA method. The results showed that both the cupping method and QDA can be effectively used to evaluate Hunan fuzhuan brick tea quality, and their evaluation results showed high consistency and mutual complementation. This information will be beneficial for developing a sensory evaluation method and quality control for Hunan fuzhuan brick tea.
- 相关文献
作者其他论文 更多>>
-
The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review
作者：Wei, Fang;Luo, Liyong;Zeng, Liang;Luo, Liyong;Wang, Jie;Rashid, Muhammad Tayyab
关键词：Astringent phenolic compounds; Perception mechanisms; Phenolic compounds structure; Health -promoting effects
-
The Analysis and Rapid Non-Destructive Evaluation of Yongchuan Xiuya Quality Based on NIRS Combined with Machine Learning Methods
作者：Zang, Ying;Wang, Jie;Wu, Xiuhong;Chang, Rui;Wang, Yi;Luo, Hongyu;Zhong, Yingfu;Wu, Quan;Chen, Zhengming;Deng, Min
关键词：Yongchuan Xiuya; quality evaluation; near infrared spectroscopy; principal component analysis; artificial neural network
-
Studies on the interactions of theaflavin-3,3 '-digallate with bovine serum albumin: Multi-spectroscopic analysis and molecular docking
作者：Yu, Xia;Luo, Liyong;Zeng, Liang;Cai, Xinghong;Wang, Min;Li, Shuang;Luo, Liyong;Zeng, Liang;Wang, Jie
关键词：Theaflavin-3, 3 '-digallate; Interaction; Fourier-transform infrared spectroscopy; Molecular docking
-
Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves
作者：Wang, Jie;Zhang, Ying;Yuan, Linying;Zhong, Yingfu;Wu, Xiuhong;Yang, Juan;Xu, Ze;Liu, Yan;Zhang, Shaorong
关键词：tea; caffeine; decaffeination; supercritical carbon dioxide; sensory quality
-
Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods
作者：Liu, Yan;Zhang, Lei;Luo, Liyong;Xu, Ting;Liang, Zeng;Luo, Liyong;Liang, Zeng;Wang, Jie;Luo, Yakun;Ma, Mengjun
关键词：Hawk tea; Litsea coreana; Antioxidant; Alcoholic liver damage; Fermentation
-
Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking
作者：Yu, Xia;Luo, Liyong;Zeng, Liang;Cai, Xinghong;Wang, Min;Luo, Liyong;Zeng, Liang;Wang, Jie;Ma, Mengjun
关键词：Tea polyphenols; Interaction; TOPSIS; Fluorescence spectroscopy; Molecular docking
-
Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology
作者：Liu, Yan;Luo, Liyong;Liao, Chenxi;Chen, Li;Zeng, Liang;Luo, Liyong;Zeng, Liang;Wang, Jie
关键词：Brewing conditions; Phytochemical; Sensory profile; Antioxidant activity; Response surface methodology; Green tea
