Journal of Food Processing & Technology

Wang Y

Publications

• Research Article
  Correlation between Sensory Evaluation Scores and Flavor Attributes of Black Teas from Around the World
  Author(s): Duan Y, Song X, Yang Y, Li L, Zhao Y, Wang Y, Fang W and Zhu XDuan Y, Song X, Yang Y, Li L, Zhao Y, Wang Y, Fang W and Zhu X
  
  Background: Black teas can be grouped into many types based on cultivar, region of origin, harvesting seasons, processing methods and other factors, all of which combine to produce different flavor attributes (taste and aroma). This study aimed to establish and predict the quality of different black teas based on the correlation between sensory evaluation scores and the principal chemical components. Results and Discussion: Sensory evaluation, analysis of the principal chemical components, as well as correlation analysis of black teas from around the world, were performed in this study. Statistical analysis showed that sensory scores were significantly and positively correlated with tea polyphenols, caffeine, amino acids, thearubigins and thearubigins/theaflavins ratio, and the correlation coefficient was 0.4166, 0.6595, 0.4379, 0.4196, 0.4165,.. View More»
  DOI: 10.4172/2157-7110.1000726

  Abstract PDF