名优绿茶质量评定方法的研究  

Research on methods of the quality evaluation of famous and fine green tea

作　　者：周跃斌[1] 尚本清[1] 邓克尼 

机构地区：[1]湖南农业大学食品科学技术学院

出　　处：《湖南农业大学学报（自然科学版）》1997年第2期145-149,共5页Journal of Hunan Agricultural University(Natural Sciences)

摘　　要：绿茶滋味化学鉴定法同感官审评法在名优绿茶质量评定中结果差别较大．分析了化学鉴定法不适合于名优绿茶质量评定的原因。There are great differences in green tea taste discovered by using tasting or chemistry determination in the quality evaluation of famous and fine green tea.In this paper,the cause of chemistry determination improper in its quality evaluation has been analyzed.It is more proper that synthetical evaluation combined tasting with chemistry determination has been put forward.

关 键 词：绿茶 质量 评价/感官审评法 化学鉴定法 综合评定 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS207.3[轻工技术与工程—农产品加工及贮藏工程]