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Journal of Tea Science ›› 2008, Vol. 28 ›› Issue (1): 33-38.doi: 10.13305/j.cnki.jts.2008.01.005

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

WANG Tong-he1, HU Min1, ZHANG Jiu-qian2, LI Hong2   

  1. 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:2007-09-07 Revised:2007-11-30 Online:2008-02-15 Published:2019-09-16

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

CLC Number: