| 乌龙茶新品种乌棪的营养成分及感官分析 |
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| 引用本文： | 陈鹭平,邹伟,叶鹏,高金发,周昱,黄清云. 乌龙茶新品种乌棪的营养成分及感官分析[J]. 福建分析测试, 2001, 10(1): 1357-1359 |
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| 作者姓名： | 陈鹭平 邹伟 叶鹏 高金发 周昱 黄清云 |
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| 作者单位： | 厦门出入境检验检疫局,福建,厦门,361012 |
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| 摘 要： | 对乌龙茶新品种乌棪及其嫁接母本大叶乌、黄金桂进行营养成分分析,并对其感官指示及品质指标进行比较,得出初步结论,乌棪的常规营养组成成分与大叶乌、黄金桂无明显差异,滋味及香气较大叶乌为佳,与黄金桂较为接近,同时又有其独特之处,具有较高的推广价值。
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| 关 键 词： | 乌龙茶新品种 乌卡炎 营养成分 感官指标 |
Nutritonal and sensory analysis of Wudan-new species of Oolong tea |
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| Chen Luping,Zou Wei,Ye Peng,Gao Jinfa,Zhou Yu,Huang Qingyun. Nutritonal and sensory analysis of Wudan-new species of Oolong tea[J]. Fujian Anal Ysis & Testing, 2001, 10(1): 1357-1359 |
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| Authors: | Chen Luping Zou Wei Ye Peng Gao Jinfa Zhou Yu Huang Qingyun |
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| Abstract: | The nutritional component and sensory index of Wudan-new grafting species of Oolong tea and its mother species Dayewu and Huangjingui were analysis, the results were achieved that there were no remarkable differences among these three species in there nutritional component, the flavor and fragrance of Wudan was better than Dayewu, The sensory index of Wudan was alike Huangjingui, yet Wudan had it's own characteristic, it's valuable to be popularized. |
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| Keywords: | New species of Oolong tea Wudan Nutritional component Sensory index |
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