摘要
为了明晰碣滩茶标准产品的品质差异,改善和稳定碣滩茶品质,试验选取沅陵县5个代表性企业的碣滩一号、碣滩银毫和碣滩翠峰等3个等级市售碣滩茶样品,分别进行感官评价及化学品质分析。结果表明,不同等级碣滩茶的感官品质综合得分高低依次为碣滩一号、碣滩银毫和碣滩翠峰,各等级之间有明显差异(p<0.05)。相关性分析结果表明,综合得分与外形、汤色、滋味和叶底有明显的相关性(p<0.05),而感官因子之间仅外形和叶底等级之间存在显著差异(p<0.05),香气、滋味和汤色均无显著差异(p>0.05)。化学品质成分测定结果表明,水浸出物和游离氨基酸含量均是碣滩一号最高,其次为碣滩银毫,碣滩翠峰最低;咖啡碱含量从高到低依次为为碣滩一号、碣滩翠峰、碣滩银毫,茶多酚含量从高到低依次为碣滩翠峰、碣滩一号、碣滩银毫;4种主要化学品质成分含量等级之间无显著差异(p>0.05)。7个儿茶素组分中没食子儿茶素没食子酸酯(Gallocatechingallate,GCG)、表儿茶素(Epicatechin,EC)、表没食子儿茶素(Epigallocatechin,EGC)和没食子儿茶素(Gallocatechin,GC)等4个单体含量等级之间存在明显差异(p<0.05);儿茶素苦涩味指数从大到小依次为碣滩一号、碣滩银毫、碣滩翠峰,并存在显著差异(p<0.05),与感官审评滋味评分结果一致。
In order to clarify the quality differences of Jietan tea standard products,improve and stabilize the quality of Jietan tea,three grades of commercial Jietan tea samples from five representative enterprises in Yuanling County,including Jietan No.1,Jietan Yinhao,and Jietan Cuifeng were selected for sensory evaluation and chemical quality analysis.The results showed that the comprehensive sensory quality scores of different grades of Jietan tea products were Jietan No.1>Jietan Yinhao>Jietan Cuifeng,with significant differences between each grade(p<0.05).The correlation analysis showed that there was a significant correlation between the comprehensive score and appearance,soup color,taste,and infused leaf(p<0.05),however,there were significant differences in sensory factors only between appearance and infused leaf(p<0.05),while there was no significant difference among aroma,taste,and soup color(p>0.05).The determination results of chemical quality composition showed that the content of water extract and free amino acid were the highest in Jietan No.1,followed by Jietan Yinhao and Jietan Cuifeng;the content of caffeine was Jietan No.1>Jietan Cuifeng>Jietan Yinhao,and the content of tea polyphenols was Jietan Cuifeng>Jietan Yihao>Jietan Yinhao.There was no significant difference in the content levels of the four main chemical quality components(p>0.05).There were significant differences(p<0.05)in the content levels of four monomers among the seven catechin components:Gallocatechin gallate(GCG),Epicatechin(EC),Epigallocatechin(EGC),and Gallocatechin(GC);The bitter and astringent taste index of catechins was Jietan No.1<Jietan Yinhao<Jietan Cuifeng,and there was a significant difference(p<0.05),which was consistent with the sensory evaluation taste score results.
作者
黄怀生
黎娜
钟兴刚
舒珲
唐睿
陈大海
邓传建
张艳
粟本文
HUANG Huaisheng;LI Na;ZHONG Xinggang;SHU Hui;TANG Rui;CHEN Dahai;DENG Chuanjian;ZHANG Yan;SU Benwen(Tea Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Hunan Yuanling Jietan Tea Industry Co.,Ltd.,Yuanling 419600,China;Hunan Jietan Tea Engineering Technology Research Center,Yuanling County Tea Technology Promotion Station,Yuanling 419600,China;Huaihua Black Tea Innovation Engineering Technology Research Center,Yuanling 419600,China)
出处
《茶叶通讯》
2023年第4期509-515,共7页
Journal of Tea Communication
基金
湖南省农业科技创新资金(2022CX35)
怀化市市院科技合作专项(2022N1202)
怀化市科技创新平台计划(2021R2306)。
关键词
茶
碣滩茶
产品标准
感官品质
生化成分
品质差异
Tea
Jietan tea
Product standards
Sensory quality
Biochemical components
Quality differences
作者简介
第一作者:黄怀生(1976-),男,湖南邵阳人,副研究员,主要从事茶叶加工与品质调控研究;通信作者:粟本文(1963-),男,湖南邵阳人,研究员,主要从事茶叶加工利用与品质化学研究。E-mail:suyi1121@126.com。
