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