【摘要】 目的 探讨茯砖茶滋味品质特征与其主要内含成分含量之间的关系。方法 本研究以来自陕西、浙江、湖南三省的15个茯砖茶为材料,采用感官审评法、滋味活度值（taste activity value, TAV）分析法、主要内含成分分析法和聚类分析法对茯砖茶滋味品质进行评价。结果 在感官审评结果中15个茯砖茶滋味可分为醇和、平和、粗淡3种类型。15个茯砖茶样品的水浸出物含量在21.68%～37.74%之间、茶多酚含量在3.00%～9.50%之间、咖啡碱含量在2.20%～7.70%之间、氨基酸含量在0.90%～1.50%之间、可溶性糖含量在2.50%～5.50%。TAV分析结果显示儿茶素组分、咖啡碱及氨基酸对茯砖茶的苦涩滋味和醇甜滋味有显著贡献（TAV>1）,其他内含成分对茯砖茶滋味品质具有修饰作用（0.1<TAV<1）;主成分分析共提取出4个主成分,累计贡献率为86.866%,建立茯砖茶滋味品质评价模型为F=0.38758F₁+0.23744F₂+0.14541F₃+0.09824F₄;聚类分析将15个茯砖茶分为3类,类群1为平和型,类群2为醇和型,类群3为粗淡型,主成分、聚类分析的结果与茶叶感官审评分类结果一致,相似度达68%。结论 运用感官审评法、内含成分分析分析、化学计量学等方法可以实现对茯砖茶滋味品质特征的有效区分,本研究可为茯砖茶滋味品质特征评价提供理论依据和应用参考。更多还原

【Abstract】 Objective To explore the relationship between the taste quality of Fuzhuan tea and its main components. Methods In this study, 15 Fuzhuan tea from Shaanxi Province, Zhejiang Province and Hunan Province were selected as materials, and the taste quality of Fuzhuan tea was evaluated by sensory evaluation, taste activity value（TAV） analysis, main component analysis and cluster analysis. Results The taste of 15 Fuzhuan tea could be divided into mellow, mild and coarse. The content of water extract, polyphenol, caffeine, amino acid and soluble sugar in 15 samples of Fuzhuan tea ranged from 21.68% to 37.74%, from 3.00% to 9.50%, from 2.20% to 7.70%,from 0.90% to 1.50% and from 2.50% to 5.50%, respectively. The results of TAV analysis showed that catechin components, caffeine and amino acids contributed significantly to the bitter and mellow taste of Fuzhuan tea（TAV>1）, while other components modified the taste quality of Fuzhuan tea（0.1<TAV<1）. A total of 4 principal components were extracted from the principal component analysis, with a cumulative contribution rate of 86.866%.The evaluation model of the taste quality of Fuzhuan tea was set up as F=0.38758F₁+0.23744F₂+0.14541F₃+0.09824F₄. The cluster analysis divided 15 Fuzhuan tea into 3 categories, group 1 was peaceful type, group 2 was mellow type and group 3 was coarse and light type. The results of principal component and cluster analysis were consistent with the results of sensory evaluation, with a similarity of 68%. Conclusion The method of sensory evaluation, internal component analysis and chemometrics can effectively distinguish the taste quality characteristics of Fuzhuan tea. This study can provide theoretical basis and application reference for the evaluation of taste quality characteristics of Fuzia brick tea.更多还原