中国茶叶感官审评术语的形成与发展现状  

Formation and Development of Chinese Tea Sensory Terminology

作　　者：张颖彬 刘栩[3] 鲁成银 ZHANG Yingbin;LIU Xu;LU Chengyin(Tea Quality and Supervision Testing Center,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;Chinese Academyof Agricultural Sciences,Tea Research Institute,Hangzhou 310008,China;China Tea Science Society,Hangzhou 310008,China)

机构地区：[1]农业农村部茶叶质量监督检验测试中心,浙江杭州310008 [2]中国农业科学院茶叶研究所,浙江杭州310008 [3]中国茶叶学会,浙江杭州310008

出　　处：《茶叶科学》2019年第2期123-130,共8页Journal of Tea Science

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS);洞庭(山)碧螺春和普洱晒青茶分级实物标准样研制(2016YFF02018065);现代农业产业技术体系建设专项基金资助项目(nycytx-26)

摘　　要：GB/T 14487《茶叶感官审评术语》是我国目前采用穷尽法建立的内容丰富、具有代表性的食品感官术语集,对茶叶感官术语进行了规范化的整理与分类。它遵循感官术语的形成规律,是茶叶感官属性的客观表征,具有鲜明的中国传统语言特色。文章从语言学角度提出了茶叶感官术语"基元语素"概念。GB/T14487中包括名词、副词、形容词、动词4种类型的基元语素,基元语素构成的术语称为单词(字)型术语,大多数组合术语都是这4种基元语素的排列组合,并可划分为8种不同类型。从术语学角度看,目前茶叶感官审评术语还有部分条目尚需完善。The standard (GB/T 14487 terms of tea sensory tests) established by exhaustive method is the abundant and representative sensory term set in food science. Tea sensory terminology was standardized and classified according to the formation rules of sensory terms. It represents tea sensory attributes objectively with distinctive Chinese traditional language features. The concept of ‘primitive morpheme’ of tea sensory terminology was put forward with a linguistics perspective. In GB/T 14487, four types of ‘primitive morpheme’ are included, which are nouns, adverbs, adjectives and verbs. Terms constituted by primitive morpheme are called monosyllabic term, and complex terms which can be divided into 8 types, which are the permutations by primitive morphemes. There are still some problems to be improved in sensory terms of tea.

关 键 词：茶叶感官审评术语 形成 发展现状 基元语素 单词(字)型术语 

分 类 号：TS272.7[农业科学—茶叶生产加工]