【摘要】 根据绿茶中氨基酸与滋味鲜度、茶多酚与滋味浓度、氨基酸与茶多酚的比值同滋味醇度密切相关的客观原理,研究拟定了绿茶滋味化学鉴定法。该鉴定法可分别对绿茶滋味的鲜度、浓度和醇度进行测定。应用这一方法测定了中国主要炒青绿茶、出口绿茶以及部分名茶等700多只茶样,测定结果基本上反映了绿茶的实际品质。该鉴定法与感官审评比较,吻合率较高,而且重复测定误差较小,变异系数一般小于5%。更多还原

【Abstract】 The chemical evaluation method of green tea taste was established according to theclose relationships between the content of amino acids and fresh,ie bright and sweetflavour,briskness,the content of polyphenols and strength,and the ratio of aminoacids to polyphnols and the mellowness.By this method,the authors determined about700 samples of the main kinds fo roastedgreen tea,export green tea and some superq-uality famous green tea,and the results of the determination were precisely representativeof the real quality of green teas and generally coincided with the organoleptic evaluation.This method was stable with minimum analytical error,the CV was lower than 5%usually,therefore,the degree of fresh,stength and mellowness of green tea can besure determined by this chemical evaluation.更多还原