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投稿时间：2023-12-01
投稿时间：2023-12-01
中文摘要: 为验证‘望海茶1 号’春季绿茶的适制性并提高其夏秋茶的利用率，该试验以‘望海茶1 号’为试验原料制成春季绿茶及秋季绿茶、红茶和白茶，测定其生化成分并结合感官评审进行分析，通过与‘嘉茗1 号’的春季绿茶相比较来评价‘望海茶1 号’春季绿茶的适制性，通过感官评审、方差分析、偏最小二乘法判别分析（partial least squares discriminant analysis，PLS-DA）探究秋茶的适制茶类。结果表明：对于春季绿茶，‘望海茶1 号’的水浸出物含量（50.2%）、茶多酚含量（23.05%）、酚氨比（5.52）均显著高于‘嘉茗1 号’；感官评审总得分稍高于‘嘉茗1 号’；两品种香气构成类似，均以醇类、萜烯类和酯类为主，但‘望海茶1 号’花香更浓。对于秋季的3 种茶类，水浸出物、茶多酚、儿茶素在绿茶中的含量最高，分别达50.5%、16.85%、13.41%，其次是白茶；白茶游离氨基酸含量较高，达3.8%；红茶各内含物成分含量达到工夫红茶的标准。感官评审结果显示绿茶>红茶>白茶；PLS-DA 结果结合感官评审可知，3 种茶类香气各异，秋季绿茶具清新花草香，红茶甜香浓郁，白茶毫香显。因此，‘望海茶1 号’的春季绿茶品质优良，其秋季原料更适制绿茶和红茶，其次是白茶。
Abstract:In order to verify the suitability of spring green tea from Wanghaicha No.1 and improve the utilization of summer and autumn tea，this experiment used Wanghaicha No.1 as the raw material to produce spring green tea，autumn green tea，black tea，and white tea. The biochemical components were determined，and sensory evaluation was conducted. The suitability of spring green tea from Wanghaicha No.1 was evaluated by comparing it with spring green tea from Jiaming No.1，while the suitability of autumn tea types was explored through sensory evaluation，variance analysis，and partial least squares discriminant analysis（PLS-DA）. The results showed that for spring green tea，the water extract（50.2%），tea polyphenols（23.05%），and the phenol-to-ammonia ratio（5.52）of Wanghaicha No.1 were significantly higher than those of Jiaming No.1.The total sensory score was slightly higher than that of Jiaming No.1.The aroma components of the two cultivars were similar，primarily alcohols，terpenes，and esters，but the floral aroma of Wanghaicha No.1 was more pronounced.For the three types of autumn tea，the content levels of water extract，tea polyphenols，and catechins were highest in green tea，reaching 50.5%，16.85%，and 13.41%，respectively，followed by white tea. The free amino acid content was highest in white tea，at 3.8%. The component content in black tea met the standard for congou black tea. Sensory evaluation results showed the following ranking：green tea > black tea >white tea.PLS-DA results，combined with sensory evaluation，indicated distinct aromas for the three tea types.Specifically，autumn green tea had a fresh floral fragrance，black tea had a strong sweet fragrance，and white tea had a strong overall fragrance. Therefore，the spring green tea quality of Wanghaicha No.1 is excellent，and its autumn raw materials are more suitable for producing green tea and black tea，followed by white tea.
keywords: Wanghaicha No.1 suitability sensory evaluation physicochemical ingredients volatile aroma components
文章编号：202505007 中图分类号： 文献标志码：
基金项目:浙江省农业（茶树）新品种选育重大科技专项（2021C02067-1-3）
| 作者 | 单位 |
| 姜燕华1，2，韦国春1，胡桐2，张宁3，阮丽1* | 1.浙江省农业科学院蚕桑与茶叶研究所，浙江 杭州 310020；2.宁海县农业产业化发展中心，浙江 宁波 315608；3.宁海县农业农村局，浙江 宁波 315600 |
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