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  2. 農業暨自然資源學院
  3. 食品暨應用生物科技學系
Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52207
標題: 台灣烏龍茶海拔及其季節對於官能品評與化學成分之研究
Sensory evaluation and chemical constituents in Taiwan oolong teas
作者: 余佳俐
Yu, Chain-Li
關鍵字: 官能品評;Sensory evaluation;烏龍茶;香;味;口感;青心烏龍;氣相層析/質譜儀;高壓液相層析儀;海拔;季節;Oolong tea;aroma;taste;mouthfeel;Chin-Shin-Oolong;Gas chromatography/mass spectrometry (GC/MS);High-performance liquid chromatography (HPLC);altitude;season
出版社: 食品暨應用生物科技學系所
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摘要: 
茶是世界上最普遍的飲料之一。茶葉生長在全球約超過30個國家，茶樹(Camellia sinensis L.）起源於中國東南。台灣常見的茶葉種類有青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。台灣烏龍茶的味道和顏色是介於綠茶和紅茶之間，是台灣是受大眾歡迎的茶。本實驗收集數十個不同海拔及採收季節之台灣常見的茶葉樣本，包括青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。進行感官品評與化學成份分析比對不同海拔與不同季節之茶樣本。茶的感官品評是由行政院農委員會茶業改良場專家品評，並按照標準的茶品評流程進行感官品評，茶的感官與品質項目是使用色、香、味、感。而在茶湯之 化合物分析是使用氣相層析/質譜儀和高壓液相層析儀進行。本研究成果能科學化且系統性區分出各種性質不同的茶葉茶湯成份含量，以及海拔與季節和官能品評對於化學成份的影響，提供科學且淺顯易懂之茶飲重要成分相關資訊給一般民眾，作為民眾選用茶飲種類之參考。相信本研究對於本土茶產業、民眾茶飲選擇、以及茶文化推廣均有相當助益。

Tea is grown in more than thirty countries worldwide that is originated in South East Asia. The quality and the commercial value of tea are closely related to human sensory evaluation of tea infusion which includes, leaf appearance, color, aroma, taste, and mouthfeel of the tea infusion. The aroma and taste of tea infusion are the most important attributes among these indicators. Whether these indices are directly related to chemical constitutes remains to be established. The composition and sensory evaluation of tea can also be affected by geographical location, cultivar species, season of harvest, and the age of the leaves. The aim of this study was to characterize popular Taiwanese teas including Chin-Shin-Oolong, Chin-Shin-Dapan, Tie-Kuan Yin, Shy-Jih Chue, Jin-Xuan, Tsue-Yu. Tea samples harvested in different seasons or collected from different areas with different altitudes were collected and compared. The sensory evaluation of tea samples was performed by a panel of certified experts from the Tea Research and Extension Station (TRES) in Taiwan. The chemical constituents of various tea infusions were analyzed by Gas chromatography/mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The association between the sensory scores, the altitude and season of different teas were also investigated.
URI: http://hdl.handle.net/11455/52207
其他識別: U0005-1408201221180800
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