白茶感官品质与化学成分的相关和通径分析

为了定量分析主要生化成分在白茶感官品质决定中所起作用的大小，以新选801、新选807、福鼎大毫和金牡丹4个茶树品种分别在3个不同萎凋条件下制得的12个白茶茶样为材料，测定氨基酸、茶多酚、水浸出物、还原性糖和咖啡碱含量及感官审评得分，用SPSS19.0数据分析软件对主要化学成分与白茶品质进行相关和通径分析。结果表明，白茶的感官审评得分与氨基酸含量（R=0.855）成极显著正相关，与还原性糖含量（R=0.680）成显著正相关，与水浸出物含量（R=-0.873）和酚氨比（R=-0.841）成极显著负相关；对感官品质直接正面影响较大的化学成分为还原性糖和氨基酸；而茶多酚和咖啡碱则对感官品质产生直接负面影响。

Correlation and Path Analysis on Organoleptic Quality and Chemical Components in White Tea

In order to quantitatively analyse the influence level of major chemical components on white tea organoleptic quality, twelve white tea samples processed by Xinxuan801, Xinxuan807, Jin Mudan and Fuding Dahaocha under three different withering conditions were used for determining the contents of amino acids, tea polyphenols, water soluble materials, reductional carbohydrate, theine and organoleptic test scores. The experimental data were used for correlation and path analysis by SPSS19.0. The results showed that organoleptic test scores of white tea were very significantly positively correlated with the contents of amino acids, the coefficient being 0.855, and the scores were also correlated obviously with the contents of reductional carbohydrate, the coefficient being 0.680, but significantly negatively correlated with the contents of water soluble materials and tea polyphenols and, the coefficient being -0.873, -0.841, respectively. Path analysis indicated that the more direct influence to organoleptic quality of white tea was from amino acids and reductional carbohydrate, while the opposite influence was from tea polyphenols and theine.