食品工业科技2017，Vol.38Issue(7)：90-95,6.DOI:10.13386/j.issn1002-0306.2017.07.009
揉捻温度对工夫红茶滋味品质的影响
Effect of rolling temperature on the quality of congou black tea
摘要
Abstract
In order to explore the effect of different rolling temperature on the taste quality of congou black tea,The congou black tea was evaluated with sensory evaluaition,the taste components of cougou were measued and electronic tougue was used to analyze its tea infulsion.The sensory evaluation results showed that the taste of congou black tea was better with a rolling temperature lower than 25 ℃,and the best was at 16 ℃.The electronic tongue analysis result showed that congou rolled at different temperature could be divided into three groups including low-temperature group,middle-temperature group and high -temperature group,with cluster analysis,and there was significant difference between high-temperature group and middle-temperature group.The analysis result of taste components showed that tea infusion with low or middle rolling temperature from 10 to 25 ℃ had a better quality.Besides,in the correlation analysis of electronic tongue and taste sensory evaluation,SWS value showed a highly significant positive correlation with sensory evaluation score while SRS value had a highly significant negative correlation.The correlation analysis of electronic tongue and taste components showed that SRS value was highly significantly negatively correlated with the contents of amino acid,theaflavins and thearubigins but highly significantly positively correlated with the content of theabrownin,SWS value had a highly significant positive correlation with the contents of soluble sugar,amino acid and thearubigins while had a highly significant negative correlation with the content of theabrownin.关键词
揉捻温度/工夫红茶/滋味品质/电子舌Key words
rolling temperature/congou black tea/taste quality/electronic tongue分类
轻工纺织引用本文复制引用
蒋金星,何华锋,褚飞洋,叶阳,童华荣..揉捻温度对工夫红茶滋味品质的影响[J].食品工业科技,2017,38(7):90-95,6.基金项目
浙江省重点研发计划(2015C02001) （2015C02001）
中国农业科学院科技创新工程(CAAS-ASTIP-TRICAAS). （CAAS-ASTIP-TRICAAS）
