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Analysis of Main Quality Compounds of Taiping Houkui Tea

LEI Pan-deng;HUANG Jian-qin;WU Qiong;ZHOU Han-chen;DING Yong;Tea Research Institute,Anhui Academy of Agricultural Sciences;Huangshan Research Institute of Tea Industry Technology;  
The aroma constituents,water extract,total tea polyphenols,total amino acids,total soluble sugars and caffeine in Taiping Houkui Tea collected from various regions were investigated.The quality of Taiping Houkui Tea was evaluated through chemical composition analysis combined with sensory evaluation.The results showed that Taiping Houkui Tea had a rich aroma with fragrant,pure,fresh characteristics,and strong and brisk tasting.The average concentration of water extract,total polyphenols,total amino acids,total soluble sugars and caffeine was44.2%,28.16%,5.09%,3.48% and 3.63% respectively.Total amino acids was at a high concentration and the total polyphenols and total amino acids ratio were ranging from 4.44 to 6.78.The compounds with a high probability of contribution to the Taiping Houkui Tea aroma were as follows:epicedrol,torreyol,linalool oxides,nerolidol,n-Nonanal,heptanal,linalyl benzoate,neophytadiene,trans-β-Ionone and butylated hydroxytoluene,which accounted for 5.29% 、5.59% 、2.03% 、3.04% 、2.64% 、6.62% 、7.10% 、7.66% 、1.73% 、23.97% of the total aroma extraction of Taiping Houkui Tea respectively.
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