摘要
对肯尼亚红碎茶、云南碎二、海南碎二茶样的滋味品质进行化学评分方法试验,采用六因素五水平的正交试验处理,从中寻找出一种化学检测得分与感官审评评分相一致的组合。不同处理的试验结果与感官审评给分的趋向是一致的;经过极差与回归分析,选定实验号9、13和20,即A2B4C1D4E4F5、A3B3C2D3E5F5、A4B5C3D4E5F1,其化学滋味得分与感官评分相吻合。这3个试验都是比较好的组合。其中13号(A:15 m in,B:20mL,C:3 m in,D:2.0 mL,E:0.5 mL,F:8.5)是最佳组合。
The main chemical components of three samples of broken black teas, which were from Kenya, Yunnan and Hainan were analyzed. The data was dealt with by the range and regression analysis, and the results from the combination of ninth, thirteenth and twentieth, or A2B4C1D4E4F5,A3B3C2D3ESFS,A4B5C3D4ESF1 were consistent with those by sensory assessment. The best combination was the thirteenth treatment.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2007年第1期15-19,共5页
Journal of Anhui Agricultural University
关键词
红碎茶
滋味
评分
品质鉴定
broken black tea
flavor
statistical analysis
sensory assessment
作者简介
王同和（1948-），男，副教授。
