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以福建省制得的39个绿茶为研究对象,探讨L*a*b*表色系统与绿茶感官审评的汤色得分的相关性。结果表明,色度值(L*、a*、b*)对茶汤冲泡条件(茶水比、冲泡时间)的变化有较为灵敏的反应,能反映汤色品质的变化趋势;外形相近的炒青绿茶,其各色度值与汤色得分的相关性较高;不同外形的炒青绿茶之间,各色度值与汤色得分的相关性质不同;不同类型绿茶间色度值的差异仅是茶样汤色的特点表现,而用色度值比较同类型绿茶汤色品质的高低更为准确和客观。
In this paper, 39 green tea made in Fujian Province were studied to investigate the correlation between the L * a * b * color system and the green tea sensory evaluation of soup color score. The results showed that the chromaticity values (L *, a *, b *) reacted more sensitively to the brewing conditions (tea-to-water ratio and brewing time) and could reflect the trend of the soup color quality. Green tea, the correlation between each colorimetric value and soup color score is higher; the correlation properties between each colorimetric value and soup color score are different between the different shapes of green tea; the difference between the color values of different types of green tea is only tea color Characteristics, performance, colorimetric value with the same type of green tea color quality is more accurate and objective.