摘要
为揭示不同品种乌龙茶风味与工艺技术及其化学因子的关系,以佛手、黄木炎、福云6号和混合种的鲜叶为原料,在相同条件下加工成乌龙茶,检测鲜叶及成品乌龙茶的化学成分含量,借助方差分析、多元回归与逐步回归等统计方法进行研究。结果表明鲜叶固定样的生化成分含量与品种特性有关;乌龙茶品种特性的充分发挥取决于相应的工艺技术不同品种乌龙茶独特的风味与其生化成分间存在复杂的关系。
In order to find out the relationship among Oolong tea cultivar's special flavor, processing technology andchemical factors, we used fresh tea leaves of the Foshou, Huangdan, Fuyun and mixed cultiyars to process Oolong teasrespectively in the same condition, to determine contents of the chemical components in the fresh tea leaves and in theOo1ong teas of finished products, and to research the relationship respectively by variance analysis, multiple regressionanalysis and step wise regression analysis. The results showed that the content of biochemical components was related toOolong tea cultivar and the full exertion of Oolong tea cultivar's properties was decided by the real flavor and itsbiochemical components.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期65-68,共4页
Food Science
基金
湖南省教育厅资助项目内容之一(02C554)
关键词
品种
乌龙茶
风味
加工技术
香味品质
生化成分
foods processing
Oolong tea
tea cultivar
processing technology
aroma character
biochemical components
