信阳毛尖感官审评品质因子间的相关性研究

信阳毛尖是我国传统名茶,本文采用数理统计的方法,对信阳毛尖茶感官品质因子间的相关性进行了研究,结果表明:信阳毛尖茶四项外形因子与外形总分,四项内质因子与内质总分均呈极显著正相关,除净度外其余七项品质因子与品质总分呈极显著正相关;外形品质因子间的相关性相对较小,内质品质因子间的相关性较高,达到极显著或显著水平,特别是香气和滋味的相关系数达到了0.9150。干茶的色泽与内质各因子及内质总分的相关性均达到极显著或显著水平;净度、嫩度、条索三项因子与内质各因子及内质总分的相关性较小,所以信阳毛尖茶的审评必须干湿兼评,不能只评外形。最后对信阳毛尖茶审评品质因子的评分标准和各因子的权重进行了讨论。

Studies on Correlation of Organoleptic Test Qualitative Factors of Xinyang Maojian Tea

Xinyang Maojian tea is a traditional famous tea in China Correlation on organoleptic qualitative factors is studied by mathemtical statistieal means. Results showed that there are most marked direct correla- tion between four factors and total scores in appearance, four internal qualitative factors and scores of internal quality, except purity the other seven qualitative factors and total scores of quality; But there are fewer correlation on qualitive factors in appearance and greater correlation on internal qualti-tative factors, the latter reaches most marked or marked leveLespecially coeffi-clent of correlation on aroma and taste reaches 0.9150;Correlatione on colourof appearance and inner quality factors, tatal scoree of inner quality reach mosmarked or marked level; there are fewer correlation among, purity, tenderness, twist and internal quality factors, total scores of internal quality, so, both appearance and inner quality must be tested for Xinyang Maojian Tea testing. At last standards of grading and weignted coefficient of qualitative factors of Xinyang Maojian Tea are discussed.