Correlation of the Chemical Constituents with the Organoleptic Evaluation of Green Tea Liquors (Continued):Statistical Analysis

スポンサーリンク

概要

• 論文の詳細を見る

• In the previous paper, Sencha (ordinary green tea) of high, medium and low grade, and Gyokuro (finest green tea) were subjected to chemical analysis as organoleptic test.<BR>The statistical analyses were applied for the results in this paper.<BR>A model of multiple regression for palatability evaluation was constructed from the four factors, i. e. content of catechins, amino acids, caffeine and other soluble matters. The multiple correlation coefficient between palatability evaluation and above four factors was most significant (r=0.965) and therefore, the contribution of four factors to palatability evaluation was 93%.<BR>From the values of the standard coefficient of four factors, it was assumed that palatability of green tea liquor used in this experiment was most affected by content of catechins among four factors. However, the partial correlation coefficients of four factors were all low. Therefore, it seemed that palatability was more affected by cooperation of four factors, rather than a single factor such as content of catechin alone.

• 日本茶業技術協会の論文

著者

• 中川 致之

  農林省茶業試験場

• 石間 紀男

  食糧研究所

関連論文

• 緑茶の香味特性とし好度との関係
• タンニン迅速定量のための簡易抽出法
• 各種緑茶の総合的理化学分析
• 紅茶の品質とくに水色とテアフラビン,テアルビジンの含量
• カテキンの自動酸化に及ぼすアミノ酸,その他の物質の影響
• Polyphenolic Compounds in the Tea Plant (Part 1) : Distribution of Polyphenolic Compounds in the Various Parts of the Tea Plant
• Correlation of the Chemical Constituents with the Organoleptic Evaluation of Green Tea Liquors (Continued):Statistical Analysis
• タイトル無し
• A Review of the Studies on Amino Acids and Amides of Tea
• Studies on the Flavanols in Tea (Part 1):A Method for the Quantitative Determination of Flavanols by Paper Partition Chromatograpy

スポンサーリンク