定量描述分析在茶汤滋味评定中的应用  

Application of quantitative descriptive analysis(QDA) method in sensory evaluation of tea infusion taste

作　　者：杨悦[1] 华再欣[2] 张海伟[2] 王璟[1] 王淑娟[1] 夏涛[1] 戴前颖[1] 

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《食品安全质量检测学报》2015年第5期1619-1625,共7页Journal of Food Safety and Quality

基　　金：安徽省高等学校省级精品开放课程项目(2012gxk023);安徽农业大学综合性;设计性实验项目(ZHSJ2013048)~~

摘　　要：目的研究用量化数据来判断茶叶的滋味品质,并确定茶叶感官品质特征与化学成分间的相关性。方法采用定量描述分析方法,对同一鲜叶原料加工的炒青、云尖和龙井的8种感官滋味特征分别进行定量描述,并绘制出反映滋味特征的雷达图,应用Excel和SPSS18.0软件进行相关的数据分析。结果云尖在苦度、浓度、强度和涩度这4个感官特性上要弱于炒青和龙井,在鲜度这一感官特性上要强于炒青和龙井;8种茶汤滋味特征中的浓度、鲜度、苦度、涩度与茶叶化学成分具有相关性。结论定量描述分析方法可以有效地判别茶叶滋味特征,更直观地表现茶叶的滋味差异,阐明了浓度、鲜度、苦度、涩度与不同茶叶化学物质间的相关性。Objective To determine the taste quality of tea by quantitative data,and to study the relevance of tea sensory quality characteristics and chemical composition.Methods The quantitative descriptive analysis method was used.The 8 sensory taste characteristics of Chaoqing tea,Yunjian tea and Longjing tea,made from the same fresh tea leaves were described by QDA.The radar charts related to the sensory taste characteristics of 3 tea samples were made by means of mathematical statistical analysis.Excel and SPSS18.0 software were applied to related data analysis.Results Experimental results showed that Yunjian tea is weaker than Chaoqing tea and Longjing tea in bitterness,concentration,strength and astringent degree,while it was stronger in freshness.Eight kinds of tea taste characteristics of concentration,freshness,bitterness,and astringency showed a relevance with tea chemical composition.Conclusion QDA method could effectively distinguish the characteristics of tea taste and intuitively present differences of tea taste.Clarification of the correlations between concentration,freshness,bitterness,astringency and different chemical substances in tea infusion were investigated.

关 键 词：茶汤滋味 定量描述分析 感官评定 SPSS分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]