摘要
为探究市售茶样和实物标样在感官品质和理化成分上存在的差异,本文选用特级合肥红茶实物标样和市售23个特级茶样,进行感官评价和理化成分测定。结果表明,实物标样和市售茶样的感官品质都符合产品标准,但实物标样在感官品质方面优于市售茶样;除了8个市售茶样的水分含量不符合产品标准的要求(水分含量≤5.5%)外,其余均符合产品标准中对特级茶样的要求。本研究可为提升合肥红茶产品的质量控制、保障消费者信任、提高市场竞争力等提供参考,这一过程不仅有助于提升产品质量,还有助于推动整个茶叶行业的标准化和可持续发展。
In order to explore the differences in sensory quality and physicochemical composition between commercial tea samples and physical standard samples,this paper selected the physical standard sample of Zunyi black tea and 23 commercial premium tea samples for sensory evaluation and determination of physical and chemical components.The results showed that the sensory quality of both the physical standard and the commercial tea sample met the product standards,but the physical standard sample was better than the commercial tea sample in terms of sensory quality.Except for 8 commercially available tea samples,the moisture content did not meet the requirements of the product standard(moisture≤5.5%),and the rest met the requirements of the product standard for premium tea samples.This study can provide a reference for improving the quality control,protecting consumer trust,and improving market competitiveness of Zunyi black tea products,which will not only help improve product quality,but also help promote the standardization and sustainable development of the entire tea industry.
作者
张纪伟
卢叶
王兰兰
张季
刘红
陈艳
ZHANG Jiwei;LU Ye;WANG Lanlan;ZHANG Ji;LIU Hong;CHEN Yan(Zunyi City Product Quality Inspection and Testing Institute,Zunyi 563000,China;National Tea and Tea Products Quality Supervision and Inspection Center,Zunyi 563000,China)
出处
《现代食品》
2025年第1期216-219,224,共5页
Modern Food
基金
合肥市科技计划项目“市售与实物标样的特级合肥红红茶品质质量分析与研究”(遵市科合HZ字〔2023〕4号)。
关键词
合肥红茶
感官评价
理化成分
差异解析
Zunyi black tea
sensory evaluation
physicochemical components
difference analysis
