基于定量描述分析法评价万州不同品种绿茶香气和滋味特征

Quantified Descriptive Sensory Evaluation on Wanzhou Green Teas

【目的】对万州区不同品种绿茶的香气和滋味进行分析与评价,为探索万州绿茶感官特征、筛选优质绿茶适制品种、工艺优化及产品研发等提供参考。【方法】运用定量描述分析法对万州6个品种共13个绿茶样品的香气和滋味进行了分析评价。通过Panel Check软件检验了评价员区分样品能力、重复性和评价小组感官描述的一致性,以主成分分析结合差异分析方法对13个绿茶样品的香气和滋味特征进行了研究。【结果】‘安吉白茶’和‘中黄1号’品种所制绿茶的感官属性表现最好,滋味甘鲜,主显栗香、嫩香、土豆香;而‘福选9号’和‘福鼎大白茶’品种所制绿茶主显清香和花香;部分川中小叶群体种资源所制绿茶在鲜味和甜味表现较好。【结论】通过对万州不同绿茶香气和滋味特征的分析与评价,梳理了特定品种绿茶的感官特征,认为万州这6个品种绿茶的感官属性与其品种关系密切。

【Objective】Sensory quality of Wanzhou green teas was evaluated for breeding selection,cultivation upgrading,process optimization,and new product development.【Method】Thirteen Wanzhou green tea products of 6 different categories were collected to determine the aromatic characteristics and taste of the brewed teas by a sensory panel.Members of the panel were selected by Panel Check software,which scrutinized their abilities to discriminately differentiate the evaluation criteria,to consistently reproduce ratings,and to quantitatively convert the descriptive terms on aroma and taste of the teas.Scores on aroma and taste were subsequently subjected to principal components and differential analyses.【Result】Sensory quality of the green teas closely related to the variety of the cultivars from which the leaves were plucked.The highest rating'Anji Baicha'and'Zhonghuang 1'Tea given by the panel had an eloquent,fresh,sweet taste and chestnut-like,tender,young potato aroma.'Fuxuan 9'Tea and'Fuding Baicha'were found fragrant with floral scent.Whereas those made of the leaves of some tiny-leaf cultivars from central Sichuan were cited for their exquisite delicious,sweet taste.【Conclusion】The sensory quality of the Wanzhou green teas evaluated by the trained panel with quantified ratings clearly separated the products showing a significant close relation to the variety of tea cultivars of which the products were made.