黄金茶群体等5个品种（系）制茶品质研究

doi:10.13305/j.cnki.jts.2019.03.008

Abstract

Abstract: The variations of main biochemical components and green tea qualities of five cultivars including Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168 were studied by physical and chemical inspection and sensory testing. The results showed that tea samples of all cultivars contained abundant quantities of water extract, tea polyphenol, amino acids, caffeine and catechins ranging from 36.42% to 40.17%, 20.79% to 29.89%, 3.03% to 6.31%, 3.82% to 4.57%, and 8.31% to 14.90%. A total of 47, 30, 40, 43 and 46 aroma constituents were identified in the Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168, respectively, which included 18 common components with the major aroma compound alcohols. The results of the sensory evaluation showed that five cultivars such as Huangjincha population cultivar are suitable for the production of excellent green tea.

Key words: Huangjincha cultivars, biochemical component, aroma, tea quality

CLC Number:

S517.1

CHEN Yuhong, HUANG Feiyi, LEI Yu, DUAN Jihua, DING Ding, KANG Yanka, LUO Yi, LIU Panpan, LI Saijun, GONG Ziming. Study on the Quality of Five Huangjincha Related Cultivars[J]. Journal of Tea Science, 2019, 39(3): 309-317.

References 29

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Study on the Quality of Five Huangjincha Related Cultivars

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