典型黄茶滋味品质特征属性及相关滋味化学组分
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范方媛,唐贵珍,龚淑英(  ),纵榜正,郭昊蔚,李春霖
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Typical Yellow Tea Taste Characteristic and Its Related Taste-Chemical Compositions
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FAN FangYuan,TANG GuiZhen,GONG ShuYing(  ),ZONG BangZheng,GUO HaoWei,LI ChunLin
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图1. 主产区黄茶产品感官滋味特征示意图 基于表1,在同一黄茶产区样品中出现的频率≥60%的滋味感官属性表述词在外环点表示;在同一黄茶产区样品中出现频率在30%—60%的滋味感官属性表述词在内环点表示;在同一黄茶产区样品中出现的频率≤30%的滋味感官属性表述词在中心点处表示
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Fig. 1. Taste characteristic profile of yellow teas from five traditional yellow tea producing areas Based on the results of Table 1, in the same tea producing area the sensory taste characteristic descriptors with the occurrence frequency ≥ 60% showed in outer loop, in the same tea producing area the sensory taste characteristic descriptors with the occurrence frequency range from 30 to 60 showed in inner loop, and the sensory taste characteristic descriptors with the occurrence frequency ≤ 30% showed at the origin in the same tea producing area
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