不同揉捻方式的贵州绿茶品质多维分析与评价
Multidimensional Analysis and Evaluation of the Quality of Guizhou Green Tea with Different Rolling Methods

目的：为探究不同揉捻方式对贵州绿茶品质成分的影响，本实验以福鼎大白品种为原料制作贵州绿茶，采取不揉捻和重揉捻两种揉捻程度、不同提香温度和不同提香时间制成的8种贵州绿茶，通过检测茶多酚、氨基酸、酚氨比等品质成分，多维分析与评价不揉捻、重揉捻生产的贵州绿茶品质，结合人工感官审评和智能感官审评分析探明品质最优的贵州绿茶加工工艺。结果：结果表明，不揉捻后60℃烘至足干、75℃下提香30 min的绿茶其茶多酚、氨基酸含量高且酚氨比值低，滋味品质优，感官评价得分最高。结论：感官评价结合理化指标分析得出，在未揉捻、60℃烘至足干、75℃下提香30 min的绿茶其综合品质为最优。
Objective: To investigate the effects of different rolling methods on the quality components of Guizhou green tea, this experiment used Fuding Dabai variety as raw material to produce Guizhou green tea. Eight Guizhou green teas were produced with two different rolling degrees, no rolling and heavy rolling, different aroma raising temperatures, and different aroma raising times. By detecting the quality components of tea polyphenols, amino acids, and phenol ammonia ratio, the quality of Guizhou green tea produced with no rolling and heavy rolling was analyzed and evaluated in multiple dimensions, by combining artificial sensory evaluation and intelligent sensory evaluation analysis, the optimal processing technology for Guizhou green tea has been identified. Results: The results showed that green tea that was not rolled and baked at 60？C until fully dried, and flavored at 75？C for 30 minutes had high polyphenol and amino acid content and low phenol ammonia ratio, excellent taste quality, and the highest sensory evaluation score. Conclusion: Sensory evaluation combined with physicochemical index analysis shows that the comprehensive quality of green tea is the best when it is not rolled, baked to dryness at 60？C, and flavored at 75？C for 30 minutes.