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选择永川地区具有一定规模的3个“永川秀芽”茶生产企业,于6月从各企业的直销门市随机取样不同级别的“永川秀芽”茶样8个,研究永川秀芽茶感官品质与内含成分的关系。结果表明,随着茶多酚、氨基酸含量的降低,永川秀芽茶的内质感官品质呈下降的趋势,它们的含量均相对较高且酚与氨的质量比值又相对较低,则其感官品质较好;随着水浸出物含量的降低,“永川秀芽”茶样的内质感官品质呈上升趋势,这一点与普洱茶感官品质与水浸出物的关系正好相反[1];咖啡碱含量和糖类物质含量对“永川秀芽”茶样感官品质的影响不是主要因子。
In Yongchuan area, 3 “Yongchuan Xiuya” tea producers with a certain scale were selected. In June, 8 tea samples of different grades of “Yongchuan Xiuya” were randomly sampled from outlets of various enterprises to study the effects of Yongchuan Sautea The Relationship between Sensory Quality and Intrinsic Components. The results showed that with the decrease of tea polyphenols and amino acids, the sensory quality of the inner organs of Yongchuan Saute bud tea tended to decrease, the contents of them were relatively high and the mass ratio of phenol to ammonia was relatively low, the sensory quality Better; as the content of water extract decreased, the quality of the endogenetic sensory organs of “Yongchuan Sau” rose, which is opposite to the relationship between the sensory quality of Pu-erh tea and water extract [1]; caffeine The effect of content and carbohydrate content on the sensory quality of tea samples of “Yongchuan Sau” was not the main factor.