红茶与绿茶感官品质与其化学组分的相关性

对茶叶感官审评分属性与其化学组分的相关性进行探讨，该文以不同等级、产地红茶和绿茶为代表，利用传统感官审评方法鉴定茶叶品质（外形、香气、汤色、滋味和叶底），并对各品质指标进行相关性分析，筛选出对茶叶品质影响最重要的品质指标，即滋味。在利用尺度评价法对茶叶滋味品质的10个分属性（浓度、厚度、甘度、鲜度、醇度、涩度、嫩度、陈味、纯正度、火工度）进行更为细致的评定和对茶叶中主要呈味物质—茶多酚、咖啡碱、茶氨酸进行定量分析的基础上，对不同等级、不同产地茶叶的滋味分属性进行差异分析，并对化学组分与滋味分属性进行相关性分析，结果表明，各种茶样之间的产地和等级间差异主要是鲜度和涩度，而与之相关的组分主要是茶氨酸和咖啡碱，茶多酚的影响还有待进一步考察。该研究实现了茶叶感官品质的定量分析，提高了感官审评结果的客观性和确定性，为茶叶原产地保护和分等分级提供核心技术和标准支撑。

Correlation between sensory attributes and chemical components of black and green tea

The studywas conducted to analyse the correlation between the sensory attributes and chemical components of black and green tea. Different kinds of black and green tea were chosen to study the key factors in the tea quality. By sensory evaluation and correlation analysis on various quality factors (appearance, aroma, liquor color, taste and infused leaves), taste was determined as the key factor. Ten taste attributes (heavy flavor, thick flavor, sweet flavor, fresh flavor, mellow flavor, astringency, tenderness, stale flavor, purity and fired flavor) was determined to evaluate taste profiles by yardstick estimation method. The contents of the three main flavor substances (polyphenols, caffeine, theanine) were determined. By the differently significant analysis of ten taste attributes among various tea and the correlated analysis between flavor profiles and the three flavor components, the freshness and astringency were dominated by the contents of theanine and caffeine respectively, and were the main differences of various tea species. This study established a method for tea grading and quantitative analysis on tea sensory quality.