名优绿茶感官品质相关因子分析  

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

作　　者：王同和[1] 胡敏[1] 张久谦 李宏 

机构地区：[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

出　　处：《茶叶科学》2008年第1期33-38,共6页Journal of Tea Science

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。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： F=25.8852＋0.731X1＋O.702X2＋l.O2X3＋l.2204X4＋l.O3X5

关 键 词：审评因子 相关方程 评分权数 

分 类 号：TS272.7[农业科学—茶叶生产加工]