2种审评法对山东日照绿茶滋味品质的分析比较

Comparison on Taste Quality Analysis of Rizhao Shandong Green Tea with Two Evaluation Methods

[目的]为不同季节山东日照茶资源的开发利用提供理论依据。[方法]测定了春、夏、秋不同季节山东日照绿茶滋味相关的主要生化组分含量,并采用滋味化学鉴定法与感官审评法2种鉴别方法对其进行了分析比较,且对生化成分含量进行差异显著性分析。[结果]2种审评方法均能对不同季节山东日照绿茶的滋味品质进行比较吻合的评定分级,春、夏、秋绿茶经化学鉴定法得分为107.1、85.5、91.0,经感官审评法得分为96.68、1.6、86.0,结果均是夏季绿茶滋味品质次于春、秋绿茶。夏季绿茶的茶多酚、咖啡碱含量及酚氨比分别是31.31%、4.56%和11.22,均高于春、秋绿茶,且存在极显著差异;游离氨基酸含量2.79%,低于春、秋绿茶的4.40%3、.49%,存在极显著差异。夏、秋季绿茶口感苦涩醇厚,滋味品质明显次于春季绿茶。[结论]该研究为科学合理地开发利用山东日照茶资源及茶产业的增值提供了理论依据。

[Objective] The aim was to provide theoretical basis for the development and utilization of Rizhao Shandong green tea resources during different seasons.[Methods] Main biochemical components of Rizhao Shandong green tea in spring,summer,autumn were examined,and taste chemical evaluation method and sensory evaluation method were adopted to analyze and compare,moreover,significant difference analysis was carried out for biochemical components.[Results] Two evaluation methods could make relatively accordant evaluation conclusion on taste rank,which indicated that taste quality of summer green tea was inferior to spring and autumn green tea.The scores of spring,summer and autumn green tea were 107.1,85.5,91.0 with chemical evaluation,while 96.6,81.6,86.0 with sensory evaluation.Contents of tea polyphenol,caffeine and ratio of polyphenol to amino acid of summer green tea were respectively 31.31%,4.56% and 11.22,all of which were higher than spring and autumn green tea,and they had extremely significant difference.Free amino acid content of summer green tea was 2.79%,which was lower than 4.40% in spring and 3.49% in autumn,and they varied extremely significantly.Summer and autumn green tea tasted bitter,mellow and rich,and taste quality was obviously inferior to spring green tea.[Conclusion] The study provide certain theoretical basis for the development and utilization of Rizhao Shandong green tea resources rationally and the increment of tea industry.