摘要
为探讨陈年红茶的品质特征,以2006年祁门红茶为研究对象,对其进行感官审评和生化成分的检测与分析。试验得出,2006年的祁门红茶感官品质明显下降,含水量、可溶性糖、茶褐素和有机酸含量有所增加,而决定茶叶品质的水浸出物、茶多酚、氨基酸、茶黄素和茶红素等物质含量均有所降低。以祁门红茶品质特征而言,陈年(2006)祁门红茶的品质已失去原有品质风格。
In order to discuss the quality characters of aged Keemun black tea, the Keemun black tea made in 2006 was taken as the material to conduct sensory evaluation and inspect its major biochemical components. The results showed that the Keemun black tea made in 2006 got a low score by sensory evaluation, the contents of water, soluble saechafide, TB and the organic acids increased with a mall scale, while the contents of water extract, polyphenol, amino acids, TF and TR, which contribute to the quality of tea, have all decreased. Therefore, in terms of the quality characters of Keemun black tea, the aged Keemun black tea made in 2006 has lost its origin quality.
出处
《湖南农业科学》
2012年第11期100-102,105,共4页
Hunan Agricultural Sciences
基金
湖南农业大学大学生科创项目
关键词
祁门红茶
陈茶
生化成分
品质
Keemun black tea
aged tea
biochemical component
quality
