Quality Analysis of Laifeng Vine Tea Based on Sensory Evaluation and Physicochemical Indexes

Purpose To explore the correlation between sensory evaluation and physiochemical indexes of Laifeng vine tea, so as to build a quality evaluation model.

Methods A total of 12 samples of vine tea from different towns in Laifeng County were used as research materials. Through sensory evaluation and physiochemical indexes, combined with correlation analysis, principal component analysis (PCA), cluster analysis, multiple linear regression (MLR) were used to build a quality evaluation model and linear regression, and then the reproducibility of the model was tested.

Results The comprehensive sensory scores ranged from 85.42 to 92.59; the coefficient of variation of 12 physiochemical indexes was from 5.12% to 30.81%, of which the coefficient of variation of 10 indexes was greater than 10%; physiochemical indexes were correlated in varying degrees. Three principal components were extracted by PCA, and the cumulative contribution rate of variance was 86.003%; cluster analysis clustered 12 vine tea samples into three groups, and seven physiochemical indexes of group Ⅲ were lower than those of other groups; MLR obtained the quality evaluation model: comprehensive score=0.742×M_{dihydromyricetin}−0.574×N_turbidity, and linear regression correlation coefficient was 0.782 6; the linear regression correlation coefficient of model reproducibility was 0.695 6.

Conclusion This study can provide a reference for the establishment of quality evaluation standard of vine tea characteristic industry.