Statistical Evaluation of the Physico-Chemical Characteristics Affecting the Palatability of Black Tea

홍차(紅茶) 기호도(嗜好度)와 관련된 이화학적(理化學的) 특성(特性)에 대(對)한 통계적(統計的) 분석(分析)

  • Published : 1986.02.01

Abstract

Physico-chemical and sensory characteristics of 28 black tea samples prepared by oaring the mixing ratio of 1 kind of Korean and 9 kinds of foreign black tea were determined, and their relationship was statistically analysed. Korean black tea was found to be lower in bulk density, caffeine, theobromine, crude protein, theaflavin, thearubigin and soluble solids, and higher in Hunter L- and b- value, neutral detergent fiber, calcium and ratio of oxidized matter as compared with foreign black tea. The palatability for 8 kinds of foreign black tea was generally increased by mixing with Korean black tea. The number of black tea whose palatability were higher than that of Korean black tea was 12, which was mostly mixed black tea. Theaflavin. Hunter a-value, soluble solids of the tea infusion, and potassium of the manufactured tea were the major guiding characteristics as a result of stepwise multiple regression analysis, and about 67% of the total variations in the palatability of black tea could be explained by the regression equation formulated by the preceding 4 characteristics.

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