摘要
为推动黄山毛峰茶产地规划和品质提升,运用理化检测和感官审评等方法分析了富塌镇、唐里乡、洽舍乡和富溪乡等地的‘黄山大叶种’以及自‘黄山大叶种’中选育的‘漕溪一号’、‘漕溪二号’、‘漕溪三号’和‘漕溪四号’等新品系的黄山毛峰茶适制性.结果显示:4个产地中,黄山毛峰茶适制性最高的品种是富竭镇‘黄山大叶种’;新品系中,黄山毛烽茶适制性较高的依次为‘漕溪三号’、‘漕溪四号’;富堨镇‘黄山大叶种’的综合品质优于‘漕溪三号’和‘漕溪四号’.此外,相关性分析得出,咖啡碱、水浸出物和茶多酚含量与相应的审评得分均呈一定的负相关关系,而游离氨基酸和水溶性糖含量与滋味得分分别呈一定的正相关关系.
Abstract
The suitability for processing of ‘ Huangshandayezhong’ from key producing districts (Fu'e,Tangli,Qiashe,and Fuxi),and the new strains bred from ‘ Huangshandayezhong’,including ‘ Caoxiyihao’,‘ Caoxi’ erhao’,‘Caoxisanhao’ and ‘Caoxisihao’,were analyzed by sensory evaluation and bio-chemical analysis,to promote the planning of the producing area of Huangshanmaofeng Tea and improve tea quality.The results were as follows:(1) ‘Huangshandayezhong’ in Fu'e had the best suitability for processing;among the new strains,‘Caoxisanhao’ had the best suitability for processing,followed by ‘Caoxisihao’;‘ Huangshandayezhong’ in Fu' e was better than ‘ Caoxisanhao’ and ‘ Caoxisihao’ in appearance;(2)Pearson's r between the content of caffeine,aqueous extract,tea polyphenols and sensory scores was below zero,respectively,Pearson's r between the content of free amino acid,soluble saccharide and scores of taste was above zero,respectively.
基金项目
国家技术创新工程试点省专项资金项目计划(13z03097)
国家技术创新工程试点省专项资金项目计划(2013-2015)
国家科技期刊平台
NSTL
维普
万方数据