基于消费者偏好分析的岩茶挂耳茶包拼配研究  

Drip Rock Tea Bag Blending Based on Consumer Sensory Preference

作　　者：陈华葵 CHEN Huakui(Fujian Yongganhua Tea Co.,Ltd.,Fuzhou 350001,China)

机构地区：[1]福建咏甘华茶业有限公司,福建福州350001

出　　处：《中国茶叶》2021年第6期59-65,共7页China Tea

基　　金：福建省农业农村厅苏峰劳模工作室项目(2020LM02)。

摘　　要：为适应便捷化的茶叶消费场景,以岩茶副茶为材料,将感官定量描述结合消费者偏好分析,研究拼配适合挂耳茶包使用的岩茶配方。研究结果表明桂皮香、兰花香和花果香3种不同风味特征挂耳茶包产品拼配方案香气优异、特点突出、区别明显,滋味有较浓、适中和清淡的梯度。由感官定量描述分析可知,桂皮香型挂耳茶包突出桂皮香和蜜香,滋味浓醇;兰花香型挂耳茶包突出兰花香和粽叶香,滋味清醇;花果香型挂耳茶包突出花果香,滋味甜醇。消费者偏好分析显示香气好、滋味清醇的茶更适合目前大部分的消费市场。A study of drip rock tea bag blending was performed to adjust to rush modern life.Tea blending was valuated and adjusted by consumer sensory preference analysis and quantitative descriptive analysis(QDA).The results of the experiment show that three kinds of tea bags had lovely aroma,conspicuous characteristics and clear difference.QDA shows that Guipixiang tea bag had Chinese cinnamon and honey like aroma,heavy and mellow tastes.Lanhuaxiang tea baghad orchid and bamboo leaves like aroma,clean and mellow tastes.Huaguoxiang tea bag had flowers and fruits like aroma,mellow and sweet tastes.Consumer sensory preference analysis shows that tea bag with good smell and clean and mellow taste would be more popular.

关 键 词：茶叶拼配 感官分析 偏好分析 岩茶 挂耳茶包 

分 类 号：TS272.5[农业科学—茶叶生产加工]