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

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

doi:10.13305/j.cnki.jts.2008.01.005

Journal of Tea Science >

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

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

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

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

Expand

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

Fold

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

Cite this article

WANG Tong-he , HU Min , ZHANG Jiu-qian , LI Hong . Research on the Correlative Factors of Sensory Quality of High-quality Green Tea[J]. Journal of Tea Science, 2008 , 28(1) : 33 -38 . DOI: 10.13305/j.cnki.jts.2008.01.005

References

[1] 龚淑英, 张琳洁. 对中日感官审评茶叶方法与特点的比较和思索[J]. 茶叶, 2002, 28(3): 159~161.
[2] 陆松侯, 施兆鹏. 茶叶审评与检验(第三版)[M]. 北京: 中国农业出版社, 2001: 24~86.
[3] 卢福娣, 童梅英. 试验绿茶品质评分的相关分析[J]. 中国茶叶加工, 2005(4): 37~39.
[4] 陆建良, 梁月荣, 龚淑英, 等. 茶汤色差与茶叶感官品质相关性研究[J]. 茶叶科学, 2002, 22(1): 57~61.
[5] 郭桂义. 信阳毛尖茶化学成分与品质关系初探[J], 茶叶, 2000, 26(4): 228~233.
[6] 益均镒. 试验统计方法[M]. 北京: 中国农业出版社, 2000.
[7] 傅志民. 茶叶感官审评存在的不足和改进建议[J]. 中国茶叶加工, 2005(1): 16~17.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References