Volume 17 Issue 3
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CHEN Liang, ZHOU Zhi-xiu, SHU Ai-min, LIU Xiao. 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, LIU Xiao. 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

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
通讯作者: 陈斌, bchen63@163.com
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    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

Funds:

浙江省151 人才工程基金资助项目(972062)

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 .

CHEN Liang, ZHOU Zhi-xiu, SHU Ai-min, LIU Xiao. 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, LIU Xiao. 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.

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