CAJ | 학술논문

对春季不同时期安吉白茶制成的信阳毛尖荼的水浸出物、茶多酚、氨基酸、咖啡碱、叶绿素等化学成分与感官品质的关系进行了初步研究.结果表明,安吉白茶信阳毛尖茶的氨基酸含量随时间的推移呈逐渐降低的趋势,茶多酚、叶绿素含量呈逐渐增高的趋势;随时间的推移,安吉白茶信阳毛尖茶的鲜爽度呈逐渐下降的趋势,滋味浓度呈逐渐增加的趋势;由于叶绿素b含量呈逐渐增加的趋势,干茶色泽和汤色也呈逐渐变深的趋势.
대춘계불동시기안길백다제성적신양모첨도적수침출물、다다분、안기산、가배감、협록소등화학성분여감관품질적관계진행료초보연구.결과표명,안길백다신양모첨다적안기산함량수시간적추이정축점강저적추세,다다분、협록소함량정축점증고적추세;수시간적추이,안길백다신양모첨다적선상도정축점하강적추세,자미농도정축점증가적추세;유우협록소b함량정축점증가적추세,간다색택화탕색야정축점변심적추세.
The Relations of chemical compositions (water extracts, tea polyphenols, amino acid, caffeine, and chlorophyll, etc.) and organoleptic quality of Xinyang Maojian tea made by Anjibaicha in different periods of spring were researched. The results showed that with the postponing of plucking period, the content of amino acid was decreased. however, tea polyphenols and chlorophyll were increased. On the other hand, organoleptic quality of tasty and refreshing was reduced, the density of tea was increased. With the addition of chlorophyll, the color of tea and juices were deep gradually.