优质祁门红茶滋味特征分析

以祁门红茶中3个不同类型的最高等级样品,祁门工夫红茶(特茗等级)、祁红香螺(特级等级)和祁红毛峰(特级等级)为优质祁门红茶研究对象,结合人工感官审评、智能感官分析和化学分析,探讨优质祁门红茶的滋味特征。人工感官审评结果说明,3个样品的滋味分属性特征不同,优质祁门工夫红茶在甜度、鲜爽度、苦涩味、回甘4个分属性上优于优质祁红香螺和祁红毛峰。智能感官分析结果说明,电子舌可以根据滋味特征有效区分优质祁门工夫红茶、祁红香螺和祁红毛峰。化学分析结果说明,3个样品之间,茶多酚、咖啡碱和游离氨基酸质量分数存在显著性差异(P0.05),p H值无显著性差异(P≥0.05),其中咖啡碱质量分数与苦涩味呈正相关,游离氨基酸质量分数与鲜爽度呈正相关,这与3个样品滋味分属性特征不同相关。

Taste Characteristics of Keemun Black Tea

In this study, the tasty characteristics of three kinds of premium Keemun black tea, Teming Keemun Gongfu black tea (the top grade), Teji Keemun Xiangluo (the top grade) and Teji Keemun Maofeng (the top grade), were studied by sensory evaluation, electronic sensory analysis and chemical analysis. The results of sensory evaluation showed that the three samples showed different taste attributes. Teming Keemun Gongfu black tea had higher sensory scores for sweetness, freshness and briskness, bitterness, astringency, and sweet aftertaste than the other two samples. Electronic tongue could distinguish the three samples effectively. The chemical analysis showed that there were significant differences in tea polyphenols, caffeine and free amino acids among the three samples (P < 0.05), while no significant difference in pH was seen (P ≥ 0.05). Caffeine was positively correlated with bitterness and astringency. Free amino acids had positive correlation with freshness and briskness. These correlations were due to the different taste attributes among the three samples.