名优绿茶感官品质相关因子分析

王同和; 胡敏; 张久谦; 李宏

doi:10.13305/j.cnki.jts.2008.01.005

茶叶科学 >

2008 , Vol. 28 >Issue 1: 33 - 38

DOI: https://doi.org/10.13305/j.cnki.jts.2008.01.005

名优绿茶感官品质相关因子分析

王同和 ,
胡敏 ,
张久谦 ,
李宏

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1. 农业部茶叶生物化学与生物技术重点开放实验室/安徽农业大学茶与食品科技学院,安徽合肥 230036;
2. 河南省信阳市茶叶办公室,河南信阳 464000;
3.信阳市供销合作社,河南信阳 464000

王同和(1948— ),男,安徽庐江人,国家高级评茶师,硕士生导师,从事制茶工程与品质、茶叶感官审评与标准化研究。

收稿日期: 2007-09-07

修回日期: 2007-11-30

网络出版日期: 2019-09-16

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Research on the Correlative Factors of Sensory Quality of High-quality Green Tea

WANG Tong-he ,
HU Min ,
ZHANG Jiu-qian ,
LI Hong

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1. Key laboratory of tea biochemistry ＆ biotechnology,Ministry of agriculture/College of tea and food technology, Anhui agricultural university, Hefei, 230036, Chian;
2. Tea office in Xinyang, Henan province, Xinyang, 46400, Chian;
3. Supply and marketing cooperation, Henan province, Xinyang, 464000, China

Received date: 2007-09-07

Revised date: 2007-11-30

Online published: 2019-09-16

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摘要

根据信阳市2004~2007年茶文化节名优绿茶连续四届的感官质量评比结果,运用生物统计软件SAS9.0进行数据处理结果：五项审评因子间,外形与其他四因子间的相关性不明显,汤色与香气、滋味、叶底的相关性显著;与品质总分（Y）的关系,滋味（X₄）﹥香气（X₃）﹥汤色（X₂）﹥叶底（X₅）﹥外形（X₁）;加权评分,色23分、香23分、味24分、形(包括干茶和叶底)30分的比例较为合理。并运用DPS数据软件处理,使用逐步回归建立各因子与品质总分间的相关方程为：Y=25.8852+0.731X₁+0.702X₂+1.02X₃+1.2204X₄+1.03X₅。

关键词： 审评因子; 相关方程; 评分权数

本文引用格式

王同和 , 胡敏 , 张久谦 , 李宏 . 名优绿茶感官品质相关因子分析[J]. 茶叶科学, 2008 , 28(1) : 33 -38 . DOI: 10.13305/j.cnki.jts.2008.01.005

Abstract

The factors of tea sensory evaluation by biological statistical software SAS9.0 were conducted according to the results of sensory evaluation from Tea Culture Festival in Xinyang city from 2004 to 2007. Results showed that the correlation between liquor color and aroma, taste, infusion was significant, but the correlation between appearance and the other factors was not significant. It was showed that the taste﹥aroma﹥liquor color﹥infusion﹥appearance in comparing with total quality score. The score proportion of color 23, aroma 23, taste 24, appearance 30 was rather reasonable. The correlative equation of each factor and total quality score was established by the method of stepwise regression with the DPS data processing software as follows: Y=25.8852+0.731X₁+0.702X₂+1.02X₃+1.2204X₄+1.03X₅

Key words： factors of sensory evaluation; correlative equation; grade proportion

参考文献

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