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红碎茶滋味化学品质鉴定方法的研究
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摘要:
对肯尼亚红碎茶、云南碎二、海南碎二茶样的滋味品质进行化学评分方法试验,采用六因素五水平的正交试验处理,从中寻找出一种化学检测得分与感官审评评分相一致的组合.不同处理的试验结果与感官审评给分的趋向是一致的;经过极差与回归分析,选定实验号9、13和20,即A2B4C1D4E4F5、A3B3C2D3E5F5、A4B5C3D4E5F1,其化学滋味得分与感官评分相吻合.这3个试验都是比较好的组合.其中13号(A:15 min,B:20 mL,C:3 min,D:2.0 mL,E:0.5 mL,F:8.5)是最佳组合.
关键词:  红碎茶  滋味  评分  品质鉴定
DOI:
修订日期:2006-08-09
基金项目:
Studies on the favor of the broken black tea by chemical analysis
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Abstract:
The main chemical components of three samples of broken black teas,which were from Kenya,Yunnan and Hainan were analyzed.The data was dealt with by the range and regression analysis,and the results from the combination of ninth,thirteenth and twentieth,or A2B4C1D4E4F5,A3B3C2D3E5F5,A4B5C3D4E5F1 were consistent with those by sensory assessment.The best combination was the thirteenth treatment.
Key words:  broken black tea,flavor,statistical analysis,sensory assessment

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