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作 者:安琪 邱桐 张莹 肖明霁[1,2] 陈艾妮 盛彩燕 戴前颖 AN Qi;QIU Tong;ZHANG Ying;XIAO Mingji;CHEN Aini;SHENG Caiyan;DAI Qianying(School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)
机构地区:[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽农业大学茶树生物学及资源利用国家重点实验室,安徽合肥230036
出 处:《茶叶科学》2022年第3期435-446,共12页Journal of Tea Science
基 金:国家重点研发计划(2021YFD1601102);大学生创新创业训练计划(202110364126);国家自然科学基金(31772057)。
摘 要:采用9点喜好度标度(9-point hedonic scale)和5点正好标度(Just about right,JAR)分别对不同年龄段消费者进行黄大茶喜好度检验及感官属性的接受度评价。结果表明,年轻消费者和中年消费者喜好比较接近,更偏爱具有甜香和甘醇味的低焙火和高嫩度黄大茶;老年消费者更偏爱具有焦火香、苦涩味、糊味的高焙火和低嫩度黄大茶。进而采用惩罚分析将喜好度数据与JAR数据联系起来,定性地得出3个年龄段对样品整体喜好度最有影响的属性、属性优化方向及改进优次顺序,为针对性地设计和加工黄大茶产品提供一定的参考。In this paper,9-point hedonic scale and 5-point just about right were used to test the preference of large yellow tea and evaluate the acceptance of sensory attributes among consumers with different ages.The results show that young and middle-aged consumers prefer low-roasted and high-tenderness large yellow tea with sweet and mellow flavors while older consumers prefer high-roasted and low-tenderness large yellow tea with the burnt,bitter and paste flavors.Combined the JAR data with the preference data through penalty analysis,the most influential attributes,the direction of attribute optimization and the order of improvement priority were qualitatively obtained from the three age groups,which was of certain reference to design and process large yellow tea products.
分 类 号:S571.1[农业科学—茶叶生产加工]
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