Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea

CHEN Liang; ZHOU Zhi-xiu; SHU Ai-min; LIU Xiao

Volume 17 Issue 3

Jul. 2017

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Article Navigation > Journal of Zhejiang A&F University > 2000 > 17(3): 298-300

CHEN Liang, ZHOU Zhi-xiu, SHU Ai-min, et al. Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea[J]. Journal of Zhejiang A&F University, 2000, 17(3): 298-300.

Citation:

CHEN Liang, ZHOU Zhi-xiu, SHU Ai-min, et al. Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea[J]. Journal of Zhejiang A&F University, 2000, 17(3): 298-300.

Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea

1.
Tea Research Institute , Chinese Academy of Agricultural Sciences , Hangzhou 310008, Zhejiang , China;
2.
Dalian Institute of Chemical Physics , Chinese Academy of Sciences , Dalian 116023, Liaoning , China

Funds:

浙江省151 人才工程基金资助项目(972062)

Received Date: 2000-01-15
Rev Recd Date: 2000-04-23
Publish Date: 2000-09-20

Abstract

The organoleptic properties and chemical composition among Zhejiang kudingcha (Ilex latifolia Thunb .), Guangxi kudingcha (I .kudingcha C .J .Tseng), Guizhou kudingcha [Ligustrum robustum (Robx .) Bl .] and tea [ Camellia sinensis (L.)O .Kuntze] were compared using organoleptic evaluation , HPLC and absorption methods .The results showed that the appearance of Zhejiang kudingcha and Guangxi kudingcha was green and tight , they had the typical characteristics of kudingcha , which tasted bitterly and aftertaste was sweet . Their chemical components , such as amino acids , alkaloids , soluble sugar , flavone , -carrotene , were almost unanimity .Meanwhile , Guizhou kudingcha and tea were different either in organoleptic properties or chemical components with the two others .Both I .latifolia and I .kudingcha were real kudingcha .
- kugingcha,
- tea leaves,
- organoleptic quality evaluations,
- chemical composition,
- Ilex latifclia

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea

1. Tea Research Institute , Chinese Academy of Agricultural Sciences , Hangzhou 310008, Zhejiang , China;

2. Dalian Institute of Chemical Physics , Chinese Academy of Sciences , Dalian 116023, Liaoning , China

Funds:

浙江省151 人才工程基金资助项目(972062)

Received Date: 2000-01-15

Rev Recd Date: 2000-04-23

Publish Date: 2000-09-20

Key words:

Abstract: The organoleptic properties and chemical composition among Zhejiang kudingcha (Ilex latifolia Thunb .), Guangxi kudingcha (I .kudingcha C .J .Tseng), Guizhou kudingcha [Ligustrum robustum (Robx .) Bl .] and tea [ Camellia sinensis (L.)O .Kuntze] were compared using organoleptic evaluation , HPLC and absorption methods .The results showed that the appearance of Zhejiang kudingcha and Guangxi kudingcha was green and tight , they had the typical characteristics of kudingcha , which tasted bitterly and aftertaste was sweet . Their chemical components , such as amino acids , alkaloids , soluble sugar , flavone , -carrotene , were almost unanimity .Meanwhile , Guizhou kudingcha and tea were different either in organoleptic properties or chemical components with the two others .Both I .latifolia and I .kudingcha were real kudingcha .

Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

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