不同做青风格安溪铁观音“音韵”的感官审评及品质化学比较

为探讨安溪铁观音＂音韵＂的感官品质及其化学特征,对3种不同做青风格的安溪铁观音样品进行感官审评,并对其主要品质成分进行常规测定与高效液相色谱法（HPLC）测定。结果表明：＂正做型＂铁观音,其酯型儿茶素总量较高、游离氨基酸总量较低、酚氨比较高,其外形乌润紧结、香气幽长沉香、汤色金黄明亮、滋味醇厚高爽、叶底金黄肥软,＂音韵＂醇而幽长;＂消青型＂铁观音,其游离氨基酸总量较中等、酯型儿茶素总量中等、酚氨比中等,其外形翠绿圆结、香气浓郁鲜香、汤色黄绿明亮、滋味鲜爽甘甜、叶底绿黄软亮,＂音韵＂厚而鲜爽;＂拖酸型＂铁观音,其游离氨基酸总量较高、酯型儿茶素总量较低、酚氨比较低,其外形乌绿润圆结、香气高锐鲜酸、汤色杏黄明亮、滋味鲜酸甘爽、青绿微暗,＂音韵＂锐而鲜爽。因此,这3种不同做青风格的铁观音,其外形和内质都有较为典型的品质特征,可以适应茶叶市场上不同消费人群的需求。

Sensory Evaluation and Chemical Components Analysis on Tieguanyin of Different Shaking Styles in Anxi for Yinyun

In order to definite the Yinyun of Tieguanyin tea, the sensory quality and chemical components of three different shaking styles tea samples were tested and analyzed by conventional methods and HPLC method. The results indicated that three different shaking styles of Tieguanyin had their own typical characteristics in appearance and inner quality, which could fit the different requirements of tea market. Among them, the Zhengzuo style of Tieguanyin had higher total esters-catechin, lower total free amino acids, higher ratio of phenol to amino, which had black luster color and tight curled knot in appearance, long flower aroma, golden liquor color, mellow taste, golden hypertrophy securinega, with a mellow taste and long flower aroma of Yinyun. The Xiaoqing style of Tieguanyin tea had moderate total esters-catechin, moderate total free amino acids, moderate ratio of phenol to amino, which had emerald green color and tight curled knot in appearance, fresh fragrance, kelly liquor color, diethylene glycol in taste, kelly hypertrophy securinega, with a diethylene glycol taste and strong fresh fragrance of Yinyun. The Tuosuan style of Tieguanyin had lowe total esters-catechin, higher total free amino acids and lower ratio of phenol to amino, which had green luster color and tight knot in appearance, strong fragrance, apricot liquor color, stong fresh taste, dark green securinega, with a strong fragrance and stong fresh taste of Yinyun.