川渝早茶关键苦味物质表征研究

s an important part of the tea industry in Chuanyu region, early tea has the problem of insufficient fixation and heavy bitterness in the processing, which seriously affects the taste and economic value of early tea. In order to improve the bitterness of early tea, this study took the commercially available early tea products in Chuanyu region as the research object, and analyzed the key bitter substances in early tea. Firstly, the bitterness intensity of 34 early tea samples was evaluated by quantitative descriptive analysis ( QDA ) method, and it was found that the bitterness of different samples was significantly different. The concentration and bitterness threshold of bitter substances in early tea were determined by HPLC and 3-Alternative Forced Choice ( 3-AFC ), respectively. Caffeine, EGCG, ECG, EGC, GCG, GC and C were screened out as possible key bitter substances in early tea by combining bitterness correlation and DoT ( Dove-over-threshold ) values. Finally, taste recombination and addition experiments further verified that the key bitter substances of early tea in Chuanyu region were caffeine, EGCG, ECG and EGC. This study provides a clear material basis for the formation of bitterness of early tea in Chuanyu region, and is of great significance for improving the processing technology of early tea and promoting the development of regional tea industry..