通过定量描述分析和消费者测试对绿茶的滋味进行感官评价,并采用偏好图及偏最小二乘回归方法分析了绿茶的各滋味属性与消费者偏好的相关关系。结果表明,绿茶的各个滋味属性强度差异较大,根据各滋味属性的强度搭配可划分为不同的滋味类型;消费者偏好苦度、涩度和浓度较低,而鲜度、甜度、醇度和回甘度较高的绿茶样品;苦度、浓度和醇度是影响消费者偏好的主要因素,其中苦度、浓度与消费者偏好呈显著负相关,醇度与消费者偏好呈显著正相关。该研究为绿茶的滋味品质改进及新产品的开发提供了参考依据。
In this paper, through quantitative description analysis and consumer testing, the sensory evaluation of the taste of green tea was carried out, and the correlation between the taste attributes of green tea and consumer preferences was analyzed by preference map and partial least squares regression. The results show that the intensity of each taste attribute of green tea varies greatly, and it could be divided into different taste types according to the intensity of taste attribute. Consumers prefer green tea samples with lower bitterness, astringency, concentration, and higher umami, sweetness, mellowness, and sweet aftertaste. Bitterness, concentration, and mellowness are the main factors affecting consumer preferences. Among them, bitterness, concentration and consumer preferences have a significant negative correlation, and mellowness has a significant positive correlation with consumer preferences. This study provides a reference for improving the taste quality and developing new products of green tea.
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