CAJ | 학술논문

研究收集了浙江省特别荣誉名茶西湖龙井和浙江省十大名茶2013年不同等级的78个样品，进行感官审评与理化分析。感官审评发现，浙江省“十大名茶”随着等级下降，茶叶风味品质逐渐降低，级差明显。对不同样品的理化成分按照等级进行一般判别分析，趋势较好。文章对浙江省“十大名茶”的香气、滋味类型，香气和滋味中的缺陷类型与数量进行了归纳与统计。在此基础上，总结出浙江省“十大名茶”品质特征，对各个名茶的香气、滋味类型进行了解析与重构，首次绘制完成了浙江省“十大名茶”香气、滋味风味轮。
연구수집료절강성특별영예명다서호룡정화절강성십대명다2013년불동등급적78개양품，진행감관심평여이화분석。감관심평발현，절강성“십대명다”수착등급하강，다협풍미품질축점강저，급차명현。대불동양품적이화성분안조등급진행일반판별분석，추세교호。문장대절강성“십대명다”적향기、자미류형，향기화자미중적결함류형여수량진행료귀납여통계。재차기출상，총결출절강성“십대명다”품질특정，대각개명다적향기、자미류형진행료해석여중구，수차회제완성료절강성“십대명다”향기、자미풍미륜。
78 samples of different grades(including top famous tea and special famous tea in Zhejiang province)were collected in this research. Through the sensory evaluation, an obvious flavor changes between different grades were found. While processing the data of chemical compounds in different grade samples with discriminant analysis, a well judgment can be shown, which is essentially in agreement with the sensory evaluation result. The quantity of samples with different aroma and taste types was counted, and then the characteristics of each tea were summarized. Flavor wheels were drawn after the analysis and reconstitution of the flavor types.