Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea.

The organoleptic properties and chemical composition among Zhejiang kudingcha (Ilex latifolia Thunb .), Guangxi kudingcha (I .kudingcha C .J .Tseng), Guizhou kudingcha [Ligustrum robustum (Robx .) Bl .] and tea [ Camellia sinensis (L.)O .Kuntze] were compared using organoleptic evaluation , HPLC and absorption methods .The results showed that the appearance of Zhejiang kudingcha and Guangxi kudingcha was green and tight , they had the typical characteristics of kudingcha , which tasted bitterly and aftertaste was sweet . Their chemical components , such as amino acids , alkaloids , soluble sugar , flavone , -carrotene , were almost unanimity .Meanwhile , Guizhou kudingcha and tea were different either in organoleptic properties or chemical components with the two others .Both I .latifolia and I .kudingcha were real kudingcha .