摘要
采用柚子花对15种茶坯进行窨制试验,使用感官阈值评价法对薰制而成柚子花茶进行感官品质评价,并测定了其主要滋味成分含量。结果表明:柚子花与大部分茶类的适制性都较好,并能改善茶坯品质;通过比较化学检测法和阈值原理评价法可以发现,将感官阈值评价法运用于花茶感官评价具有一定的可行性。
This experiment by using grapefruit flowers scenting 15 different representative tea,grapefruit tea scenting done on sensory evaluation and sensory analysis of major flavor components,and do chemical analysis. Results showed that grapefruit and most property of the tea are better.And can improve the tea quality;By comparing the chemical method and the principle of threshold evaluation method can be found,the threshold value principle ap? plied to sensory evaluation has certain feasibility.
作者
魏晓惠
聂莎莎
董燕灵
Wei Xiaohui(National Tea Products Quality Supervision and Inspection Center(Sichuan),Ya′ an 625000 ,China;Product Quality Supervision and Inspection Institute of Sichuan Ya′ an,Ya′ an 625000 ,China)
出处
《安徽农学通报》
2019年第10期104-107,共4页
Anhui Agricultural Science Bulletin
关键词
柚子花茶
感官审评
阈值
滋味成分
Grapefruit tea
Sensory quality evaluation
Threshold
Flavor components
