CAJ | 학술논문

以新选坦洋菜茶品系1芽1叶初展为原料，研制坦洋工夫“大学士”红茶样品，并对其进行感官品质审评及理化品质检测分析。结果表明：坦洋工夫“大学士”红茶的感官审评总得分比市售特级坦洋工夫红茶高4．25分，其外形、香气和滋味等感官品质达到或超过特级坦洋工夫红茶品质水平；干茶水浸出物含量46．8％、茶多酚总量为16．8％、游离氨基酸含量4．3％、儿茶素总量3．1％、咖啡碱含量为3．98％；共检测出香气成分47种，以具花果香的醇类物质为主体，其中香叶醇含量达51．91％、水杨酸甲酯含量达13．14％、β-芳樟醇含量达9．91％，新产品表现出“嫩甜香、花果香显”的香气特征。
이신선탄양채다품계1아1협초전위원료，연제탄양공부“대학사”홍다양품，병대기진행감관품질심평급이화품질검측분석。결과표명：탄양공부“대학사”홍다적감관심평총득분비시수특급탄양공부홍다고4．25분，기외형、향기화자미등감관품질체도혹초과특급탄양공부홍다품질수평；간다수침출물함량46．8％、다다분총량위16．8％、유리안기산함량4．3％、인다소총량3．1％、가배감함량위3．98％；공검측출향기성분47충，이구화과향적순류물질위주체，기중향협순함량체51．91％、수양산갑지함량체13．14％、β-방장순함량체9．91％，신산품표현출“눈첨향、화과향현”적향기특정。
Fresh leaves from the new variety of tea,Tanyang Caicha ,were processed into the black tea,Panyong Congou “Daxueshi”.The sensory quality and aromatic constituents of the tea were determined.The sensory score of the tea was 4.25 points higher than the Super Panyong Congou tea available on the market,with better ratings on the shape,flavor and taste.The contents of water soluble matters,polyphenols,free amino acids,catechin and caffeine of the tea sample were 46.8%,16.8%,4.3%,3.1% and 3.98%,respectively.There were 43 aromatic compounds isolated from the tea.Among them,the alcohols had the highest concentration (51.91%,13.14%,and 9.91% were cis-geraniol,salicylic acid methyl ester and β-linalool,respectively).They rendered the characteristic sweet,flowery and fruity aroma of Panyong Congou “Daxueshi”.