几种工夫红茶的茶汤色泽与感官品质之间的相关性

Correlation Between Tea Soup Color Difference and Quality Evaluation of the Congou Black Teas

通过测定红茶色素的含量、茶汤色差值并与感官审评评分相结合,用统计分析的方法对试验数据进行处理,分析比较红茶色素、茶汤色差与感官审评评分三者之间的相互关系。结果表明,试样感官品质审评总评分与L值呈极显著负相关,与a,b,Cab,Sab,ΔE值呈极显著或显著正相关,与红茶色素含量的直线型相关性都不显著;L,Hab值与TR,TF呈正相关,与TB呈负相关;a,b,Cab,ΔE值与TR,TB呈正相关,与TF呈负相关;Sab值与TB呈正相关,与TR,TF呈负相关;TB与L值呈显著负相关,与a,Sab值呈显著正相关。

The sensory evaluation value, the tea-pigments contents and the tea soup chromatism were analyzed by regression analysis to find the relativity among them. The results showed that the sensory evaluation value of the test sample was high significantly negative correlate with L value, high significantly positive or positive correlate with a, b,Cab,Sab,△E value, and had no correlate with tea-pigment contents. Comparing the tea-pigment contents with the ehromatism value showed that L and Hab value were positive correlate with TR, and negative correlate with TB; a,b,Cab, and△E value were positive correlate with TR and TB, and negative correlate with TF; Sab value was positive correlate with TB, and negative correlate with TR and TF; TB was negative correlate with L value, and positive correlate with a value and Sab value.