定量描述分析在茶汤滋味评定中的应用

Application of quantitative descriptive analysis (QDA) method in sensory evaluation of tea infusion taste

中文关键词:  茶汤滋味  定量描述分析  感官评定  SPSS分析

英文关键词:tea infusion taste  quantitative descriptive analysis  sensory evaluation  SPSS analysis

中文摘要:

      目的 研究用量化数据来判断茶叶的滋味品质, 并确定茶叶感官品质特征与化学成分间的相关性。方法 采用定量描述分析方法, 对同一鲜叶原料加工的炒青、云尖和龙井的8种感官滋味特征分别进行定量描述, 并绘制出反映滋味特征的雷达图, 应用Excel和SPSS18.0软件进行相关的数据分析。结果 云尖在苦度、浓度、强度和涩度这4个感官特性上要弱于炒青和龙井, 在鲜度这一感官特性上要强于炒青和龙井; 8种茶汤滋味特征中的浓度、鲜度、苦度、涩度与茶叶化学成分具有相关性。结论 定量描述分析方法可以有效地判别茶叶滋味特征, 更直观地表现茶叶的滋味差异, 阐明了浓度、鲜度、苦度、涩度与不同茶叶化学物质间的相关性。

英文摘要:

      Objective To determine the taste quality of tea by quantitative data, and to study the relevance of tea sensory quality characteristics and chemical composition. Methods The quantitative descriptive analysis method was used. The 8 sensory taste characteristics of Chaoqing tea, Yunjian tea and Longjing tea, made from the same fresh tea leaves were described by QDA. The radar charts related to the sensory taste characteristics of 3 tea samples were made by means of mathematical statistical analysis. Excel and SPSS18.0 software were applied to related data analysis. Results Experimental results showed that Yunjian tea is weaker than Chaoqing tea and Longjing tea in bitterness, concentration, strength and astringent degree, while it was stronger in freshness. Eight kinds of tea taste characteristics of concentration, freshness, bitterness, and astringency showed a relevance with tea chemical composition. Conclusion QDA method could effectively distinguish the characteristics of tea taste and intuitively present differences of tea taste. Clarification of the correlations between concentration, freshness, bitterness, astringency and different chemical substances in tea infusion were investigated.