茶叶科学2016，Vol.36Issue(3)：277-284,8.
浙江省主栽茶树品种工艺白茶的滋味成分研究
Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province
摘要
Abstract
Six tea cultivars in Zhejiang Province including Zhenong 113, Chunyu 1, Chunyu 2,Yingshuang, Jiukeng and Anjibaicha were utilized to process traditional white tea. The dynamic changes of main flavor components during withering were tracked. Sensory evaluation, quantitative descriptive and chemical analysis were applied to make comparison of each cultivars using Fudingdahao as a control. The results showed that the content of polyphenols and catechins decreased, and amino acid increased during withering process. Fudingdahao showed the strongest taste of umami, bitterness and astringency. While Anjibaicha exhibited the highest sweetness. Zhenong 113, Chunyu 1 and Chunyu 2 presented good quality and high preferences according to sensory evaluation. Taste compounds had significant variations among cultivars. Catechins and ester catechins were significantly and positively correlated with bitterness and astringency but significantly and negatively correlated with sweetness. Amino acids were significantly and positively correlated with umami. Based on the compositions of taste compounds and sensory evaluation, we suggest that Chunyu 1 can be processed into traditional white tea, while Zhenong 113 and Chunyu 2 can be used to develop characteristic products.关键词
浙江/白茶/滋味定量描述/滋味品质成分/相关性Key words
Zhejiang province/white tea/quantitative descriptive analysis/ingredients of taste/correlation analysis分类
农业科技引用本文复制引用
龚淑英,谷兆骐,范方媛,李春霖,刘婉琼,徐鹏程,陈萍,毛祖法..浙江省主栽茶树品种工艺白茶的滋味成分研究[J].茶叶科学,2016,36(3):277-284,8.基金项目
浙江省“三农六方”科技协作计划（N20150049）、国家茶叶产业技术体系（CARS－23）。 （）
