摘要
六安瓜片是中国十大历史名茶之一,为绿茶特种茶类。通过电子舌测定不同冲泡水质、冲泡温度、冲泡时间条件下的六安瓜片茶汤儿的酸、甜、苦、涩、鲜、咸味味觉值,分析不同冲泡条件对茶汤滋味的影响,找到合适的六安瓜片茶的冲泡条件。结果表明,不同冲泡条件对涩味、鲜味、酸味、咸味、苦味的影响为冲泡水质>冲泡水温>冲泡时间,不同冲泡条件对甜味值的影响为冲泡水质>冲泡时间>冲泡水温,其中冲泡水质对涩味、甜味、鲜味、酸味值的影响是极显著的,对咸味值的影响是显著的;冲泡水温对涩味的影响是极显著的,冲泡时间对涩味的影响是显著的;这3个冲泡条件对苦味值的影响都不显著。
Lu’an Guapian was one of the top ten famous tea in China and a special variety of green tea.The electronic tongue was used to measure the sourness,sweetness,bitterness,astringency,umami and saltiness taste values of Lu’an Guapian tea soup under different brewing water quality,brewing temperature and brewing time,to analyze the influence of different brewing conditions on the taste of tea soup,and to find the suitable brewing conditions of Lu’an Guapian tea.The results showed that the influence of different brewing conditions on astringency,umami,sourness,saltiness and bitterness was brewing water quality>brewing water temperature>brewing time.The effect of different brewing conditions on the sweetness value was brewing water quality>brewing time>brewing water temperature,in which the influence of brewing water quality on astringency,sweetness,umami and sourness was extremely significant,and the influence of brewing water quality on saltiness value was significant;In which the influence of brewing water temperature on the astringency value was extremely significant;In which the influence of brewing time on the astringency value was significant;In which the influence of these three brewing conditions on bitterness value was not significant.
作者
陶冬冰
高雪
张旋
张琦
岳喜庆
TAO Dongbing;GAO Xue;ZHANG Xuan;ZHANG Qi;YUE Xiqing(College of Food Science,Shenyang Agriculture University,Shenyang 110866)
出处
《食品工业》
CAS
北大核心
2020年第6期214-218,共5页
The Food Industry
基金
国家自然科学基金面上项目(31871826)
国家自然科学基金青年科学基金(31801567)。
关键词
六安瓜片茶
冲泡条件
电子舌
滋味
Lu’an Guapian
brewing condition
electronic tongue
flavour
