Microsoft Word 郑明芬-二校（白）

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1 5 8 Vol. 5 No Journal of Food Safety and Quality Aug., 2014 郑明芬 1,2, 郭雅玲 1*, 赖凌凌 1, 魏日凤 1, 郭晓娜 (1., ; 2., ) 1 摘要 :,,,,,,,, 关键词 : ; ; Analysis on application of sensory evaluation methods for Oolong tea between Fujian and Taiwan ZHENG Ming-Fen 1,2, GUO Ya-Ling 1*, LAI Ling-Ling 1, WEI Ri-Feng 1, GUO Xiao-Na 1 (1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou , China; 2. Xiamen Tea Import and Export Limited Company, Xiamen , China) ABSTRACT: The technique of tea sensory evaluation is the main method for qualification of tea. According to different regions, sensory evaluation methods for Oolong tea have the branch of Fujian, Taiwan and Guangdong. Along with the continuously strengthened tea communications between both sides of the Taiwan Straits, various socials related tea are gradually increased. In order to make tea sensory evaluation scientific and orderly, researches on standardizing sensory evaluation methods for Oolong tea of the Taiwan Straits are imperative. By comparing main contents and operating procedures of sensory evaluation methods for Oolong tea between Fujian and Taiwan province, this paper analyzed the characteristics of the two kinds of sensory evaluation, expounded their advantages and deficiencies, and put forward solutions to improve them. KEY WORDS: Fujian Oolong tea; Taiwan Oolong tea; sensory evaluation 1 引言 [1],,,,, ( ),,,, 基金项目 : (2010I0022)[2012]398 Fund: Supported by the Key Project of Technology in Fujian Province(2010I0022), Human Resources and Social Security Bureau of Fujian Province [2012]398 and the Researches on the Qualities of Curriculums of Tea Evaluation and Examination. * 通讯作者 :,,, yaling7819@126.com *Corresponding author: GUO Ya-Ling, Associate Head of Tea Department, Professor, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou , China. yaling7819@126.com

2 ( GB/T )( ) ( ),,, [2],,,,, 2 闽台两地自然条件与乌龙茶品质特征,,,, 80% 15~22, 800~1900 mm,,,, 20~25, 2000 mm [3], [4],,,,,,,, ;,,,,,,, ;,,,,,,,, ;,,,, ;,,,,, ;,,,, ; 1000 [5],, ; ;,,, [5] 3 闽台乌龙茶感官审评方法相似之处 3.1 审评项目基本相同审评方法相同之处外形审评, Table 1 表 1 福建乌龙茶品质特征 ( 审评标准 ) Evaluation characteristics of Fujian Oolong tea (Evaluation criteria) 20,,,, 5,, 30,, 35 10, Table 2 表 2 冻顶乌龙茶及台湾高山茶品质特征 ( 审评标准 ) [6] Evaluation characteristics of Dongding Oolong tea and Taiwan Mountain tea (Evaluation criteria) 10,,,,, 20,,,, 30,,, 30,,, 10,,,

3 8, : 2437, 内质审评, [7],, ;,,,,,,,,,,,, [8], ( ) [9] 4 闽台乌龙茶感官审评方法不同之处 4.1 审评冲泡用具不同,,, 55 mm, 82 mm, 78 mm, 46 mm, 40 mm, 110 ml,, 70 mm,, 52 mm, 95 mm, 90 mm, 46 mm, 40 mm, 150 ml [10],, 52 mm 62 mm 66 mm, (), 72 mm, 61 mm,, 150 ml,, 95 mm, 86 mm, 52 mm 4.2 审评操作方法不同,, ( 3) [11], (),, 6 min, 4.3 香气审评方法不同 [12],,,,, ; ; 6 min,, 4.4 各品质因子权重不同 4,,, : 65% 60%;,, 5%,, 20% Table 3 表 3 闽台乌龙茶审评操作方法比较 Comparison of the evaluation methods for Oolong tea in Fujian and Taiwan,, 200 g, ( ),,,,,,,, 5 g,,,, 3 g, 5 g 3 g 1 min, 2 min 6 min, 6 min, 6 min 2 min, 3 min 3 min, 5 min,

4 表 4 两种乌龙茶感官审评质量因子权分比 (%) Table 4 The weights of the factors of two sensory evaluation methods for Oolong tea (%) 讨论 5.1 评茶专家对评茶环境的要求 (23 ±3 ) ( 70%±3%),, [13] 5.2 取样标准的改进, 3~5 g,,,,,,,, 5 g 3 g,, 5.3 闽台香气审评方法的特点,, ;,,,,,, 5.4 耐泡性与持久性的注重,,,,,,,,,,, ;,,,,,, 5.5 评茶秩序的规范与评茶效率的提高, 6 min, 12 min,, ;,,,,,,,,,,, 5 g 3 g, 5 g 250 ml, ;, ;,,,,, 参考文献 [1],. [J]., 2010, 32(7): Feng H, Guo YL. The methods and new developments of tea sensory evaluation [J]. Tea Fujian, 2010, 32 (7): [2]. [J]., 2005, (1): Fu ZM. The existing problems and suggestions for improvement of tea sensory evaluation [J]. China Tea Process, 2005, (1): [3],. [J]., 2012, 1(1): Liu YF, Guo YL. Current status of tea industry in Fujian and Taiwan and strategies for their cooperation [J]. Taiwan Agric Res, 2012, 1(1): [4]. [J]., 2001, (4): Guo YL. The quality characteristics analysis and evaluation method of

8, : 2439 Oolong tea [J]. Agric Archaeol, 2001, (4): 309 310. [5]. ( )[J]., 2005, (4): 14 15. Ruan YM. The development and charateristics of Taiwan Oolong tea (continued) [J].

Comparison of tea sensory evaluation methods of Japan and China [J]. Tea, 2002, 28(3): 159 161. [8]. [M]. :, 2009. Yang YJ. Tea assessment training materials [M]. Beijing: Golden Shield Press, 2009.

5 8, : 2439 Oolong tea [J]. Agric Archaeol, 2001, (4): [5]. ( )[J]., 2005, (4): Ruan YM. The development and charateristics of Taiwan Oolong tea (continued) [J]. China Tea, 2005, (4): [6]. [M]. :, Cheng QK. Taiwan Oolong Tea [M]. Shanghai: Shanghai Culture Publishing House, [7],. [J]., 2002, 28(3): Gong SY, Zhang LJ. Comparison of tea sensory evaluation methods of Japan and China [J]. Tea, 2002, 28(3): [8]. [M]. :, Yang YJ. Tea assessment training materials [M]. Beijing: Golden Shield Press, [9],,,. [J]., 2009, (12): Zhao CY, Wang QS, Zhuo M, et al. Research outlined on Oolong tea evaluation methods [J]. Guangdong Agric Sci, 2009, (12): [10],. [M]. :, Lu SH, Shi ZP. Tea evaluation and examination [M]. Beijing: China Agriculture Press, [11]. [J]., 2011, (1): Guo YL. The quality sensory evaluation of Wuyi rock-essence tea [J]. Tea Fujian, 2011, (1): [12]. [M]. :, Shi ZP. Tea Processing [M]. Beijing: China Agriculture Press, [13]. [J]., 2001, (4): Zhao YX. The mechanism and conditions of sensory analysis and evaluation of tea [J]. China Tea Process, 2001, (4): 作者简介 ( 责任编辑 : 杨翠娜 ) 郑明芬, 硕士, 主要研究方向为茶叶加工与品质评价 zmf992@126.com 郭雅玲, 教授, 主要研究方向为茶叶加工与品质评价 yaling7819@126.com 水产品加工与贮藏专题征稿 tougao@chinafoodj.com 食品安全质量检测学报编辑部

Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export