关键词: 祁门红茶, 滋味, 人工感官审评, 智能感官分析, 化学分析

Abstract: In this study, the tasty characteristics of three kinds of premium Keemun black tea, Teming Keemun Gongfu black tea (the top grade), Teji Keemun Xiangluo (the top grade) and Teji Keemun Maofeng (the top grade), were studied by sensory evaluation, electronic sensory analysis and chemical analysis. The results of sensory evaluation showed that the three samples showed different taste attributes. Teming Keemun Gongfu black tea had higher sensory scores for sweetness, freshness and briskness, bitterness, astringency, and sweet aftertaste than the other two samples. Electronic tongue could distinguish the three samples effectively. The chemical analysis showed that there were significant differences in tea polyphenols, caffeine and free amino acids among the three samples (P < 0.05), while no significant difference in pH was seen (P ≥ 0.05). Caffeine was positively correlated with bitterness and astringency. Free amino acids had positive correlation with freshness and briskness. These correlations were due to the different taste attributes among the three samples.

Key words: Keemun black tea, taste, sensory evaluation, electronic sensory analysis, chemical analysis