揉捻温度对工夫红茶滋味品质的影响

通过电子舌分析技术、滋味感官评定以及滋味组分测定,探讨不同揉捻温度对工夫红茶滋味品质的影响。滋味感官评定发现,在揉捻温度为10~25℃时,工夫红茶整体口感较佳,且以16℃最好;电子舌分析结果发现,利用聚类分析能较好的将不同揉捻温度制成的工夫红茶分成低温区、中温区和高温区三个区间,且高温区与中低温区的区分度较大;滋味组分分析结果也发现,10~25℃的中低温茶汤滋味品质较佳。电子舌与滋味感官审评结果相关性分析结果中,感官得分与SRS存在极显著负相关关系,与SWS存在极显著正相关关系;电子舌与滋味组分相关性分析显示SRS与氨基酸、茶黄素和茶红素均存在极显著负相关关系,与茶褐素存在极显著正相关关系,而SWS与可溶性糖、氨基酸和茶红素存在极显著正相关关系,与茶褐素则为极显著负相关关系。 

Effect of rolling temperature on the quality of congou black tea

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 middletemperature group.The analysis result of taste components showed that tea infusion with low or middle rolling temperature from10 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.