茶汤色差与茶叶感官品质相关性研究  

Studies on Relationship between Liquor Chromaticity and Organoleptic Quality of Tea

作　　者：陆建良[1] 梁月荣[1] 龚淑英[1] 顾志蕾[1] 张凌云[1] 徐月荣[1] 

机构地区：[1]浙江大学茶学系,浙江杭州310029

出　　处：《茶叶科学》2002年第1期57-61,共5页Journal of Tea Science

摘　　要：对29个绿茶、20个乌龙茶和15个红茶样品进行了色差参数分析和感官审评。结果表明,茶类间色差参数差异显著,并与感官评分具有相关性。乌龙茶和绿茶茶汤明暗度表征量“L”值与感官汤色评分、滋味评分和品质总评分呈显著正相关。红绿色度表征量“a”值、黄蓝色度表征量“b”值与乌龙茶和绿茶汤色、滋味及品质总评分均呈显著负相关。红茶茶汤“a”值、“b”值与总评分呈显著正相关。Liquor chromaticity parameters of 29 green tea, 20 Oolong tea and 15 black tea samples were investigated. The results showed that the chromaticity parameters were significantly different between various kinds of tea and correlated to the organoleptic quality of tea. The 'L' value, an indicator of light and dark, was significantly correlated to the scores of liquor color, taste and total organoleptic quality of green tea and Oolong tea. The redness-greenness indicator 'a' and the yellowness-blueness indicator 'b' were significantly and negatively correlated to the scores of liquor color, taste and total organoleptic quality of Oolong tea and green tea. The value 'a' and 'b' were significantly and positively correlated to total quality score of black tea.

关 键 词：茶汤色差 茶叶 感官品质 相关性 

分 类 号：TS272[农业科学—茶叶生产加工]