几种黄山毛峰化学成分和感官品质的研究

目的]让更多的人了解黄山毛峰的独特品质。方法]评价了来自不同茶树品种、不同生育期、不同制作方式的4种黄山毛峰茶的品质。结果]3种手工制作的小叶种黄山毛峰茶中含水量、茶多酚、水浸出物、氨基酸、咖啡碱、酚氨比和口感因子随茶树生育期的推进呈现规律性变化,并且与感官审评的结果一致;但大叶种机制黄山毛峰的氨基酸、茶多酚含量最高,口感因子最低,感官审评得分最低。结论]该研究可为黄山毛峰的品鉴提供理论参考。

Studies on the Chemical Constituents and Sensory Quality of Several Kinds of Huangshan Maofeng Tea

Objective]In order to let more people understand the unique quality of Hangshan Maofeng tea.Method]This paper evaluated that the quality of four kinds of Huangshan Maofeng teas from different tea varieties and different growth periods, by different making methods. Re-sult]The results showed that the water content of tea leaf,the tea polyphenols, aqueous extract, amino acid, caffeine, phenol-ammonia ratio and taste factor in 3 kinds of little-leaf handmade Huangshan Maofeng tea regularly varied with tea tree growth period increasing.The water content of tea leaf, the tea polyphenols, aqueous extract, amino acid, caffeine, phenol-ammonia ratio and taste factor in 3 kinds of little-leaf handmade Huangshan Maofeng tea regularly varied with tea tree growth period increasing, and was consistent with sensory evaluation results.However, both the amino acids and tea polyphenols from big-leaf, machine-processed Huangshan Maofeng were the highest content, the taste factor was the low-est and the sensory evaluation scores were the lowest among four kinds of Huangshang Maofeng teas. Conclusion] This study provided some theo-retical references for the evaluation of Huangshan Maofeng tea.