浙江省十大名茶感官品质分析及风味轮的构建.pdfVIP

茶叶科学 20 15，35 （3 ）：225~232 Journal of Tea Science 投稿平台： 浙江省 “十大名茶”感官品质分析及风味轮的构建 * * 张颖彬，金寿珍，王国庆，于良子，周苏娟，刘新 ，鲁成银 农业部茶叶质量监督检验测试中心，中国农业科学院茶叶研究所， 农业部茶叶产品质量安全风险评估实验室（杭州），浙江 杭州 310008 摘要：研究收集了浙江省特别荣誉名茶西湖龙井和浙江省十大名茶2013 年不同等级的78 个样品，进行感官审 评与理化分析。感官审评发现，浙江省“十大名茶”随着等级下降，茶叶风味品质逐渐降低，级差明显。对不 同样品的理化成分按照等级进行一般判别分析，趋势较好。文章对浙江省“十大名茶”的香气、滋味类型，香 气和滋味中的缺陷类型与数量进行了归纳与统计。在此基础上，总结出浙江省“十大名茶”品质特征，对各个 名茶的香气、滋味类型进行了解析与重构，首次绘制完成了浙江省 “十大名茶”香气、滋味风味轮。 关键词：浙江省 “十大名茶”；感官评价；感官风味；风味轮 中图分类号：TS272.5+ 1 文献标识码：A 文章编号：1000-369X （2015 ）03-225-08 DOI:10.13305/ki.jts.2015.03.004 Flavor Analysis and Flavor Wheel Establishment of Ten Top Famous Tea in Zhejiang Province ZHANG Yingbin, JIN Shouzhen, WANG Guoqing, YU Liangzi, * * ZHOU Sujuan, LIU Xin , LU Chengyin Tea Quality and Supervision Testing Center, Ministry of Agriculture,Tea Research Institute , Chinese Academy of Agricultural Sciences, China National Laboratory for Tea Safety Risk Assessment, Hangzhou 310008 , China Abstract : 78 samples of different grades（including top famous tea and special famous tea in Zhejiang province ）were collected in this research . Through the sensory evaluation , an obvious flavor changes between different grades were found . While processing the data of chemical compounds in different grade samples with discriminant analysis, a well judgment can be shown, which is essentially in agreement with the sensory evaluation result . The quantity of samples with different aroma and taste types was counted, and then the characteristics of each tea were summarized. Flavor wheels were drawn after the analy