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作 者:谢晨昕 赵锋 蔡亚威 陈苑旻 林喜盈 林笑茹 蔡良绥 林进玉 苏英斌 郭丽[1] XIE Chenxin;ZHAO Feng;CAI Yawei;CHEN Yuanmin;LIN Xiying;LIN Xiaoru;CAI Liangsui;LIN Jinyu;SU Yingbin;GUO Li(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Fujian Yurongxiang Tea Industry Co.,Ltd.,Fuding 355213,China;Fuding Tea Technology Promotion Station,Fuding 355200,China;Fuding Meteorological Bureau,Fuding 355200,China;Ningde Meteorological Bureau,Ningde 352100,China)
机构地区:[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]福建省裕荣香茶业有限公司,福建福鼎355213 [3]福鼎市茶叶技术推广站,福建福鼎355200 [4]福建省福鼎市气象局,福建福鼎355200 [5]福建省宁德市气象局,福建宁德352100
出 处:《中国茶叶》2025年第4期68-72,79,共6页China Tea
基 金:中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS);国家现代茶叶产业技术体系(CARS-19)。
摘 要:分别采用有机种植模式和常规种植模式下的福鼎大毫茶鲜叶制作白毫银针和白牡丹,对同等级白茶产品感官品质及主要滋味成分进行比较分析,以探明有机白毫银针和白牡丹的滋味化学特征。结果表明,两款有机白茶产品的感官品质均优于同等级常规白茶,鲜甜感较佳;其茶多酚、咖啡碱、可溶性糖、儿茶素等主要滋味成分含量较高,游离氨基酸含量较低。滋味属性分析表明,对白茶的喜好度与白茶的鲜度、甜度呈正相关,与苦度、涩度呈负相关,有机白茶的喜好度高于同等级常规白茶,更受市场青睐。The silver needles and white peony were derived from freshly harvested leaves of'Fuding Dahao tea'cultivated under an organic planting mode and the common mode.A comparative analysis of the sensory attributes and key flavor components of white tea products of the same grade to explore the taste and chemical characteristics of organic silver needle and white peony.The results show that the sensory quality of organic white tea was superior to that of conventional white tea,with better freshness and sweetness.The main flavor components such as polyphenols,caffeine,soluble sugar and catechins were higher,and the free amino acid content were lower in content.But the ratio of EGCG to EGC was higher,which could weaken the bitter of white tea.The taste attribute analysis shows that the preference for white tea was positively correlated with its freshness and sweetness,and negatively correlated with its bitterness and astringency.Organic white tea has a higher preference than conventional white tea of the same grade and is more favored by the market.
分 类 号:TS272.5[农业科学—茶叶生产加工] Q58[轻工技术与工程—农产品加工及贮藏工程]
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