Correlation analysis between chemical composition and quality characteristics of Puer ripe tea

doi:10.13652/j.issn.1003-5788.2017.05.010

Home > Archive>Volume 33, Issue 5, 2017 >50-53. DOI:10.13652/j.issn.1003-5788.2017.05.010

Correlation analysis between chemical composition and quality characteristics of Puer ripe tea
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                        10.13652/j.issn.1003-5788.2017.05.010
                    
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Affiliation:(1. Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Puer, Yunnan 665000, China;2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China; 3. Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry, Hangzhou, Zhejiang 310008, China; 4. Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou, Zhejiang 310008, China)
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Abstract:

The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.

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白晓丽,张建勇,江和源,等.普洱熟茶化学成分与品质特性相关性分析[J].食品与机械英文版,2017,33(5):50-53.

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