食品感官评价技术在茶叶品质评价中的 应用研究进展

Progress in research of tea sensory quality assessment by sensory evaluation techniques

中文关键词:  感官评价  感官品质  应用  茶叶

英文关键词:sensory evaluation  sensory quality  application  tea

中文摘要:

      食品感官评价是用于唤起、测量、分析和解释通过视觉、嗅觉、味觉、触觉以及听觉而感知到的食品及其他物质的特征或者性质的一种科学方法, 已经建立了科学的评价程序与方法, 已广泛应用于产品的感官特征评价及产品鉴别、产品开发、市场调查等方面的研究。我国茶叶品类多样, 产品风味独具特色。我国茶叶感官质量评价方法仍然是定级评价, 采用食品感官评价技术建立更客观、更有效的产品感官质量评价体系十分必要。本文介绍了食品感官评价定义、方法及其在茶叶风味化合物研究, 对典型茶叶(绿茶、红茶和乌龙茶)感官描述分析、典型茶叶感官术语及参考物、茶叶及茶产品消费者测试中的研究进展进行了综述, 并提出了食品感官评价技术在茶叶感官品质评价研究发展方向。

英文摘要:

      Sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret those characteristics of foods and materials when they are perceived by the senses of sight, smell, taste, touch and sound. Sensory evaluation of food has established a set of scientific methods and evaluation programs, and it has been applied in evaluation of sensory characteristics, product identification, product development, market research and other aspect. There are diverse categories of Chinese tea with unique flavors. The sensory quality of tea is evaluated according to grading system in China. It is necessary to establish a more objective, more effective assessment system of tea sensory quality with food sensory evaluation techniques. This paper introduces sensory evaluation methods and the research progress of application of these methods in tea science, including sensory characteristics of flavor compounds in tea, sensory flavor terms of typical tea such as green tea, black tea and oolong tea and their reference standards, sensory descriptive analysis of tea quality, and consumer research. At the end, the research puts forward a direction of food sensory evaluation technique in tea sensory evaluation assessment.