| 中国与韩国市售炒青绿茶品质特点比较研究 |
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| 引用本文： | 吴金燮,梁月荣,陆建良,梁慧玲,王会,张广辉.中国与韩国市售炒青绿茶品质特点比较研究[J].茶叶,2006,32(4):198-199. |
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| 作者姓名： | 吴金燮 梁月荣 陆建良 梁慧玲 王会 张广辉 |
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| 作者单位： | 浙江大学茶叶研究所,杭州,310029 |
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| 基金项目： | 国家自然科学基金资助项目(30571192) |
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| 摘 要： | 从韩国和中国市场收集的炒青绿茶样品,通过感官品质审评、化学成分和茶汤色差分析,比较两国绿茶的品质特点和化学成分含量差异。结果显示,两国炒青绿茶的感官品质无显著差异;韩国市场销售的炒青绿茶样含水量和咖啡因含量低于中国绿茶,而氨基酸和水浸出物含量高于中国绿茶。韩国绿茶样品汤明度高于中国绿茶,但色度比中国绿茶样品低。
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| 关 键 词： | 炒青绿茶 感官品质 化学成分 色差 |
| 文章编号： | 0577-8921（2006）04-198-02 |
| 收稿时间： | 2006-05-12 |
| 修稿时间： | 2006-06-05 |
Quality comparison of Korean and Chinese roasted green teas |
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| WU Jinxie,LIANG Yuerong,LU Jianliang,LIANG Huiling,WANG Hui,ZHANG Guanghui.Quality comparison of Korean and Chinese roasted green teas[J].Journal of Tea,2006,32(4):198-199. |
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| Authors: | WU Jinxie LIANG Yuerong LU Jianliang LIANG Huiling WANG Hui ZHANG Guanghui |
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| Institution: | Zhejiang University Tea Research Institute,Hangzhou 310029 |
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| Abstract: | Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.The results showed that there was not significant difference between sensory qualities of Korean and Chinese roasted green tea.The Korean roasted green tea had less contents of moisture and caffeine,but higher content of amino acids and water-extractable solids.The liquor color of Korean roasted green tea had higher lightness but lighter color than Chinese roasted green tea. |
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| Keywords: | Roasted green tea sensory quality chemical composition color difference |
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