| 乌龙茶品种风味与其化学因子的关系 |
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| 引用本文： | 杨伟丽,唐颢,龚雨顺,谭振华,张雄. 乌龙茶品种风味与其化学因子的关系[J]. 食品与机械, 2003, 0(5): 11-13 |
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| 作者姓名： | 杨伟丽 唐颢 龚雨顺 谭振华 张雄 |
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| 作者单位： | 湖南农业大学食品科技学院教授、博导, 410128 长沙 |
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| 基金项目： | 湖南省教育厅资助项目 (0 2 0 554)内容之一 |
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| 摘 要： | 为揭示不同品种乌龙茶风味与工艺技术及其化学因子的关系，以佛手、黄楼、福云6号和混合种的鲜叶为原料，在相同条件下加工成乌龙茶，检测鲜叶及成品乌龙茶的化学成分含量，借助方差分析、多元回归与逐步回归等统计方法进行研究，结果表明：鲜叶固定样的生化成分含量与品种特性有关；乌龙茶品种特性的充分发挥取决于相应的工艺技术；不同品种乌龙茶独特的风味与其生化成分间存在复杂的关系。
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| 关 键 词： | 乌龙茶 品种 风味 工艺技术 香味品质 生化成分 |
| 修稿时间： | 2003-07-29 |
The relationship of Oolong tea cultivar''''s special flavor to its chemical factors |
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| Yang WeiliTang HaoGong YushunTan ZhenhuaZhang Xiong. The relationship of Oolong tea cultivar''''s special flavor to its chemical factors[J]. Food and Machinery, 2003, 0(5): 11-13 |
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| Authors: | Yang WeiliTang HaoGong YushunTan ZhenhuaZhang Xiong |
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| Affiliation: | Yang WeiliTang HaoGong YushunTan ZhenhuaZhang Xiong |
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| Abstract: | In order to find out the relation among Oolong tea cultivar's special flavor, processing technology and its chemical factors, fresh tea leaves of the Foshou, Huangdan, Fuyun6 and mixture cultivar were used to process Oolong teas respective in the same condition, The content of the chemical composition in the fresh tea leaves and tea products was determined to research the relationship by variance analysis, multiple regression analysis and step wise regression analysis.The results showed that the content of biochemical composition is related to Oolong tea cultivar, the full exertion of Oolong tea cultivar's properties is determined by its special flavor and biochemical composition. |
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| Keywords: | Food processing Oolong tea Tea cultivar Processing technology Aroma character Biochemical composition |
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