晒青毛茶与普洱熟茶茶汤中的滋味物质比较  

Comparison of Taste Substances between Sun-dried Primary Green Tea and Pu-erh Ripe Tea

作　　者：周心如 范苏行 张田芳 董海玉 王白娟[1,2,3] 刘福桥 刘刚 刘晓慧 ZHOU Xin-ru;FAN Su-hang;ZHANG Tian-fang;DONG Hai-yu;WANG Bai-juan;LIU Fu-qiao;LIU Gang;LIU Xiao-hui(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Organic Tea Industry Intelligent Engineering Research Center,Kunming 650201,China;Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province,Kunming 650201,China;Yunnan Shuangjiang Mengku Tea Industry Co.,Ltd.,Lincang 650224,China;Yunnan Jinggu Tea Factory Co.,Ltd.,Lincang 650224,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南省有机茶产业智能工程研究中心,云南昆明650201 [3]云南省高校智能有机茶园建设重点实验室,云南昆明650201 [4]云南双江勐库茶叶有限公司,云南临沧650224 [5]云南景谷茶厂有限公司,云南临沧650224

出　　处：《中国茶叶加工》2023年第2期56-61,共6页China Tea Processing

基　　金：国家自然科学基金(32060702)。

摘　　要：文章以晒青毛茶和发酵后熟茶为研究材料,以审评茶汤为研究对象,通过感官审评和理化检验的方法,对比分析晒青毛茶和普洱熟茶审评茶汤中的滋味品质差异。结果表明,晒青毛茶茶汤中的游离氨基酸总量、可溶性糖含量、茶多酚总量以及儿茶素各组分含量均显著高于渥堆后熟茶,咖啡碱含量则变化不显著;晒青茶与熟茶茶汤颜色存在显著差异,其中晒青茶的亮度值较大,而红黄色度、蓝绿色度值则小于熟茶;感官审评结果显示晒青毛茶总体体现出汤色黄绿明亮、滋味浓爽的品质,熟茶则表现为红褐明亮、滋味醇和。通过理化检测结合感官审评,探究了晒青毛茶与普洱熟茶茶汤中的滋味品质差异,以期为探寻茶汤中化学成分及其他理化性质的变化提供研究基础。In this study,the differences in taste quality between sun-dried primary green tea and Pu-erh fermented tea in the tea infusion were compared and analyzed by sensory evaluation and physical and chemical testing methods.The results showed that the total amount of free amino acids,soluble sugar content,total amount of tea polyphenols and catechin components in the tea infusion of sun-dried green tea were significantly higher than those of fermented tea,while the caffeine content did not change significantly;there were significant differences between the color of sun-dried and fermented tea in tea infusion,among which the“L”value(the light indicator)of sun-dried green tea was larger,while the value of a*(the redness-greenness indicator)and b*(the yellowness-blueness indicator)was smaller than that of fermented tea;the sensory evaluation results showed that the sun-dried green tea generally reflected the quality of liquor color was yellowish green bright and strong taste,and the fermented tea was manifested as reddish brown bright and mellow taste.Through physical and chemical testing combined with sensory evaluation,the differences in taste quality between the tea infusion of sun-dried primary green tea and Pu-erh fermented tea were explored,with the aim of providing a research basis for exploring the changes in chemical composition and other physical and chemical properties in tea infusion.

关 键 词：晒青毛茶 普洱熟茶 茶叶感官审评 理化分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]