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凤庆县茶树鲜叶品质的地理分布特征研究

Spatial Distribution of Fengqing Teas Based on Flavor Characteristics of Buds and Leaves

  • 摘要:
    目的 明确凤庆县茶树鲜叶品质的地理分布特征。
    方法 对云南省凤庆县42个代表性茶园一芽二叶茶树鲜叶进行微波固样,再采用电子舌技术测定其咸、鲜、苦、涩、酸五种滋味强度,运用ArcGIS空间插值分析茶树鲜叶滋味特征的空间分布特征。
    结果 凤庆县42个茶园的茶树鲜叶样品滋味特征总体相似,除苦味回味外均符合正态分布,其中鲜味与咸味强正相关(r=0.877),与酸味存在极显著的强负相关(r=−0.948);苦味与酸味正相关(r=0.564),与鲜味负相关(r=−0.674)。空间分析表明,苦味高值区集中于高海拔山区,与海拔呈极显著正相关,随土壤类型的变化趋势为黄棕壤>黄壤>红壤;鲜味与咸味在低海拔红壤区域表现突出,与涩味回味协同形成优势滋味组合,咸味与海拔及土壤类型负相关;涩味呈“东北强西南弱”的片状分布特征;酸味形成“中心高、外围低”的环状结构。
    结论 本研究从原料来源控制角度出发,比较发现海拔和土壤类型对茶树鲜叶初始滋味品质的地理分布有显著影响,并构建出凤庆县茶树鲜叶滋味品质空间分布的可视化模型,为凤庆县茶产品区域化布局及品质调控提供理论依据和技术支撑。

     

    Abstract:
    Objective The spatial distribution of the tea plants grown at Fengqing County in Yunnan Province was mapped according to the flavor characteristics of the buds and leaves plucked from the bushes.
    Method An electronic tongue was employed to determine the bitterness, astringency, sourness, saltiness, and umami of the fresh one-bud-two-leaves on the plants at 42 representative plantations in the county. Differential flavor attributes of the specimens were subjected to the ArcGIS spatial interpolation analysis.
    Result The sampled buds and leaves had a similar overall flavor profile. Except for bitter aftertaste, the attributes followed a normal distribution pattern. And umami significantly inversely correlated with sourness (r = −0.948) and positively correlated with saltiness (r = 0.877), while bitterness significantly correlated with sourness (r = 0.564) but negatively with umami (r = −0.674). Geographically, high-altitude mountainous regions tended to produce tea leaves with high bitter taste. Soil type also affected the bitterness in the order of yellow-brown soil > yellow soil > red soil. The tea leaves on the plants grown on red soil at low altitude tended to be dominant with umami and saltiness accompanied by an astringent aftertaste, and the saltiness appeared to be lower at production areas on lower altitude. Astringency seemed stronger on the tea leaves harvested in the northeast than in the southwest regions. On acidity, it was more intense in the leaves plucked from the bushes grown in the center than on the periphery of the county.
    Conclusion Spatially, the flavor of fresh tea buds and leaves on the plants at Fengqing County were significantly differentiated depending on the locality, altitude, and soil type. The two distinct flavor categories of the area teas were the intense bitterness and acidity and the mellow taste rich with umami and saltiness types. The constructed Kriging spatial interpolation model provided a visualized means for quality control and raw material management on the tea and tea products.

     

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