摘要
为苔选03-10等8个自主知识产权茶树新品系的进一步开发应用提供依据,对其分别制成的红茶及绿茶进行感官评价和生化成分分析。结果表明:苔选03-10、苔选03-22和苔选03-31加工绿茶品质优良,其中苔选03-22表现出极高的名优绿茶适制性;苔选03-10加工绿茶香气得分最高。苔选03-07加工红茶具备独特的香气,并具有适宜的滋味特征;GT-05-50加工红茶香气上体现出较好的优势。
The sensory evaluation and biochemical component analysis were conducted on black tea and green tea produced from eight new tea strains to provide references for exploitation and utilization of them.Results：Taixuan 03-10,Taixuan 03-22 and Taixuan 03-31 showed good quality of green tea processing,Among them,Taixuan 03-22 showed high famous quality green tea optimum system,Taixuan 03-10 green tea processing was the highest performance in aroma.Taixuan 03-07 possess a unique black tea aroma,and with appropriate taste characteristics,GT-05-50 reflect good advantage in aroma.
出处
《贵州农业科学》
CAS
2016年第1期143-147,共5页
Guizhou Agricultural Sciences
基金
贵州省科研机构服务企业行动计划项目"黔茶系列茶树品种推广应用及服务园区能力建设"[黔科合服企(2014)4008]
贵州省科技计划项目"花香型茶树‘黔茶1号’原种扩繁与示范"[黔科合NY字(2012)3047]
贵州省现代农业(茶叶)产业技术体系(GZCYTX2014-01001)
贵州省农业科学院专项"茶树新品系苔选03-22繁育与示范"[黔农科院院专项(2008)010]
关键词
红茶
绿茶
茶树新品系
适制性
感官审评
生化指标
black tea
green tea
new tea strains
processing suitability
sensory evaluation
biochemical index
