茶叶科学 ›› 2024, Vol. 44 ›› Issue (4): 655-664.doi: 10.13305/j.cnki.jts.2024.04.004
姜青, 邱桐, 赵蕾, 赵潇奕, 张莹, 陈颖琦, 甘诗雅, 戴前颖*
收稿日期:
2024-01-15
修回日期:
2024-04-08
出版日期:
2024-08-15
发布日期:
2024-09-03
通讯作者:
*daiqianying@ahau.edu.cn
作者简介:
姜青,女,硕士研究生,主要从事茶叶审评与品质调控方面研究。
基金资助:
JIANG Qing, QIU Tong, ZHAO Lei, ZHAO Xiaoyi, ZHANG Ying, CHEN Yingqi, GAN Shiya, DAI Qianying*
Received:
2024-01-15
Revised:
2024-04-08
Online:
2024-08-15
Published:
2024-09-03
摘要: 安徽霍山黄芽常用霍山金鸡种和舒茶早两个品种制得,有黄茶制法和绿茶制法两种产品。采用偏好属性启发(Preferred attribute elicitation,PAE)法和时间强度(Time-intensity,TI)法探究不同品种、不同制法霍山黄芽的消费者偏好及滋味属性强度变化。PAE试验中评价员就生成的属性达成一致后,根据其影响喜好的重要性对感官属性进行排序和强度赋值,结果表明,滋味秩和(115)>香气秩和(81)>外形秩和(44),被消费者共同认为重要的属性词有回甘、花香和毫。TI试验中评价员根据几何平均值M筛选出回甘、醇、苦、鲜、涩5个描述词;霍山金鸡种黄茶制法样品的回甘、鲜味属性高于绿茶制法样品,醇、苦、涩属性低于绿茶制法样品;舒茶早表现出相反趋势。本研究利用PAE法和TI法提取出消费者视角的霍山黄芽重要属性,并通过观察不同品种、不同制法霍山黄芽的动态属性变化,基于消费者视角提出了霍山金鸡种更适合采用黄茶制法、舒茶早更适合采用绿茶制法,从而科学指导黄茶企业因地制宜地组织生产和销售。
中图分类号:
姜青, 邱桐, 赵蕾, 赵潇奕, 张莹, 陈颖琦, 甘诗雅, 戴前颖. 基于消费者视角的霍山黄芽品质评价[J]. 茶叶科学, 2024, 44(4): 655-664. doi: 10.13305/j.cnki.jts.2024.04.004.
JIANG Qing, QIU Tong, ZHAO Lei, ZHAO Xiaoyi, ZHANG Ying, CHEN Yingqi, GAN Shiya, DAI Qianying. Quality Evaluation of Huoshan Huangya from the Perspective of Consumers[J]. Journal of Tea Science, 2024, 44(4): 655-664. doi: 10.13305/j.cnki.jts.2024.04.004.
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