Analysis of the Quality Characteristics of Hunan Black Tea and the Establishment of Its Grade Discrimination Model

Danmin LU; Jian OUYANG; Yifan XIONG; Xingchang OU; Chunfang LIU; Junwei TANG; Jianan HUANG; Zhonghua LIU

doi:10.13386/j.issn1002-0306.2020080104

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 255-260. > DOI: 10.13386/j.issn1002-0306.2020080104

LU Danmin, OUYANG Jian, XIONG Yifan, et al. Analysis of the Quality Characteristics of Hunan Black Tea and the Establishment of Its Grade Discrimination Model [J]. Science and Technology of Food Industry, 2021, 42(10): 255−260. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080104.

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Analysis of the Quality Characteristics of Hunan Black Tea and the Establishment of Its Grade Discrimination Model

Danmin LU^{1, 2,},
Jian OUYANG^{1, 2},
Yifan XIONG^{1, 2},
Xingchang OU^{1, 2},
Chunfang LIU¹,
Junwei TANG¹,
Jianan HUANG^{1, 2},
Zhonghua LIU^{1, 2, ,}

1.
Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China
2.
National Research Center of Engineering Technology for Botanical Functional Ingredients, Changsha 410128, China

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Received Date: August 12, 2020
Available Online: March 18, 2021

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Abstract

Abstract

26 black tea samples from Hunan province were collected for sensory evaluation, quality analysis and the construction of a typical discriminant model. The results showed that premium black tea contained the most key quality ingredients, such as tea polyphenols, free amino acids, caffeine, and theaflavins, followed by first grade black tea and second grade black tea. There were no significant differences in the contents of free amino acids, theanine, and EGC in the different grades of Hunan black tea, but there were significant (P<0.05) differences in the contents of EC, EGCG, TF-3G, and TF-3'G between any two grades. The typical discriminant analysis had better accuracy for the classification of different grades of Hunan black tea. The accuracy rate of its own verification method was 100% while the interactive verification method had 84.62% accuracy. Through the analysis of the quality and chemical characteristics of different grades in Hunan Gongfu black tea and the construction of a typical discrimination model, the study would provide a reasonable quantitative method for the classification of Hunan black tea.
- Gongfu black tea,
- grades,
- quality analysis,
- principal component analysis,
- typical discriminant analysis

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References (29)

References

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