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題名 | 臺灣市售包裝茶飲料物理化學特性與官能品質之探討=Investigation of Physico-Chemical and Sensory Poperties of Packaged Tea Drinks Sold in Taiwan Market |
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作者 | 陳淑莉; 區少梅; Chen, Lily Sui-li; Ou, Andi Shau-mei; |
期刊 | 食品科學 |
出版日期 | 19961200 |
卷期 | 23:6 1996.12[民85.12] |
頁次 | 頁830-844 |
分類號 | 473.4 |
語文 | chi |
關鍵詞 | 包裝茶飲料; 官能品質; 主成分分析; Package tea drink; Sensory evaluation; Principal component analysis; |
中文摘要 | 近年來由於茶飲料市場的競爭激烈,使得廠商在外包裝與內容物名稱上變化多端,但因而造成茶飲料的內容物及名稱是否相符之困擾。本試驗就市售包裝茶飲料進行調查,對其物化特性與官能品質做分析比較,了解內容物與名稱之相符性。並結合多變量統計分析法,探討其相關性,以了解包裝茶飲料品質與內容物成分之差異。以67種市售包裝茶飲料分烏龍茶、包種茶及綠茶三大類進行分析研究。結果發現烏龍茶類約1/3有外包裝名稱與內容物不符之情形,而綠茶之外包裝名稱不一,但以加糖與茉莉花香調味為多,至於包種茶方面因採樣數僅二,不具代表性,但外包裝名稱與內容物均相符。依物理化學特性分析結果,綠茶類之可溶性固形物及 pH 值較烏龍茶與包種茶高,茶湯水色與咖啡因含量上則三類茶湯本身差異頗大,而四類兒茶素含量高低呈現烏龍茶類為 EGCg>EC>EGC>FCg及包種茶類與綠茶類為 EGCg>EGC>EC>ECg,四類兒茶素之總量則呈綠茶>包種茶>烏龍茶之趨勢。在官能品質分析結果,綠茶與烏龍茶於外觀之黃色與褐色上有顯著差異,在滋味方面除綠茶甜味較強外,苦味以包種茶最強,澀味以包種茶最弱,海苔味三類茶相近,青草味則以包種茶及烏龍茶較綠茶強。依主成分分析結果發現,官能品評分析數據解釋茶飲料樣品差異之能力較物理化學分析數據強,由官能品評可判斷出無茉莉香調味之綠茶具較強之甜味、苦味、海苔味、澀味與褐色特性。而物理化學分析結果則僅可由兒茶素含量之多寡與趨勢判別茶飲料種類之不同。以多變量統計分析在物理化學特性與官能品質的相關性上,結果可以第一主成分數值之正負,清楚分辨出烏龍茶(負向)、包種茶(中值)及綠茶(正向)。 |
英文摘要 | Recently due to the drastic competition in Taiwan market, the product names and ingredients of packaged tea drinks are diversified by manufacturers. It results in the confusion of the product name with its tea ingredient. The purpose of this project was to survey the packaged tea drinks sold in the market and to compare the components of their tea ingredients and sensory qualily. The multivariate analysis was used to investigate the correlation between the physicochemical and sensory properties and the feasibility of using the difference in the components of tea ingredients to examine the correspondence of the product name and ingredients. Total 67 samples of packaged tea drinks from Oolong tea, Pouchung tea and Green tea were surveyed and the physicochemical properties and sensory quality were analyzed. The results showed that there was about 1/30olong tea drinks the product name was not matched with the ingredient while Green tea drinks had too many different names but mostly with sugar added and jasmine flavored. For Pouchung tea, it was not representative due to only two samples, althought the name and ingredient of them were matched. From results of physicochemical analyses, the soluble solids and pH of Green tea samples were higher than those of Oolong and Pouchung teas. The caffeine content and tea infusion color significantly varied among these three types of tea drinks. The contents of four differents catechins such as EGg, EC, EGC and ECg were in order of EGCg>EC>EGC>ECg for Oolong tea and EGCg>EGC>EC>ECg for Pouchung and Green teas. The total conents of these four catechins were in order of Green tea>Pouchung tea>Oolong tea. From results of sensory evaluation, the yellow and brown colors in appearance for Green tea and Oolong tea were different significantly. In taste, the sweetness of Green tea was the strongest, while the bitterness and astringency of Pouchung tea were the strongest and weakest, respectively. The seaweed taste was the same among these three tea drinks but the herb taste in Pouchung and Oolong teas was stronger than that in Green tea. From results of principal component analysis, the explanation ability of sensory data for the variance of samples was higher than that of physicochemical data. Sensory results indicated that the Green tea with no jasmine flavored had stronger tastes on sweetness, bitterness, astringency and seaweed taste and more brownish color than the others. The physicochemical data could only distinguish the packaged tea drinks from the content of catechins. From results of correlationship between physicochemical and sensory analyses, the Oolong tea, Pounchung tea, and Green tea could be distinguished by the first component. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。