請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/86064
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 陳右人(Iou-Zen Chen) | |
dc.contributor.author | Tsu-Shin Peng | en |
dc.contributor.author | 彭子欣 | zh_TW |
dc.date.accessioned | 2023-03-19T23:35:09Z | - |
dc.date.copyright | 2022-09-30 | |
dc.date.issued | 2022 | |
dc.date.submitted | 2022-09-28 | |
dc.identifier.citation | 行政院農委會茶業改良場. 2009. 台灣的茶葉. 遠足文化. 行政院農業委員會茶業改良場. 2022. 臺灣茶葉感官品評實作手冊 (2版) . 五南出版. 行政院農業委員會茶業改良場. 2006. 茶業改良場魚池分場七十周年紀念專刊. 茶業改良場魚池分場. 李淑美, 陳右人. 2003. 溫度對茶樹茶菁產量和品質之影響. 臺灣茶業研究彙報22:43-56. 林義豪, 胡智益, 張振厚, 賴正南, 陳右人. 2016. 茶樹產期預測模式之建構. 臺灣茶葉研究彙報 35:1-20. 邱垂豐, 黃正宗, 蕭建興, 劉千如, 蘇彥碩, 林尚誼, 黎培鈺. 2009.大葉種茶樹品種春冬茶研製綠茶之研究. 行政院農業委員會茶業改良場民國九十八年年報:118-110. 陳玄, 林木連, 陳右人, 曾信光. 1990. 氣象因子對青心烏龍茶樹生長週期與茶菁品質之影響調查. 臺灣省茶業改良場民國七十九年年報. 13-16. 陳右人, 蔡俊明. 1999. 臺灣現有茶樹品種嫩梢與葉片性狀調查. 臺灣茶業研究彙報 18:1-12. 陳國任. 1994. 東部茶區早春及晚冬時期茶樹芽葉生長模式與化學成分之研究. 臺灣茶業研究彙報 13: 27-40. 彭遐齡. 1952. 紅茶製造學. 臺灣省政府農林廳茶業傳習所. 馮鑑淮, 沈明來.1990. 茶樹育種提早選種指標的研究Ⅱ品種芽葉農藝性狀與產量及綠茶兼包種茶以及紅茶品質之關係. 臺灣茶業研究彙報 9:7-20. 楊盛勳, 曾富生. 1991. 茶樹產量、發酵力與農藝性狀之相關研究. 臺灣茶業研究彙報 10:129-140. 葉士敏.2015.臺灣紅茶的百年風華.知音出版社,75-79. 葉怡蘭. 2008. 尋味紅茶. 積木文化. 84-88. 臺灣省茶業改良場魚池分場. 1996. 臺灣省紅茶新品種登記命名資料報告. 茶葉改良場魚池分場. 劉熙. 2009. 茶樹生理與種植. 五洲. 蔡永生, 劉士綸, 王雪芳, 區少梅. 2004. 台灣主要栽培茶樹品種兒茶素含量與抗氧化活性之比較. 臺灣茶業研究彙報. 23:115-132. 鄭混元. 1995. 東部茶區氣象條件對茶樹芽葉生育之影響. 臺灣茶業研究彙報 14:47-64. 藍大誠. 2018. 識茶風味. 幸福文化. 22-25. Ahmed, S., J.R. Stepp, C. Orians, T. Griffin, C. Matyas, A. Robbat, S. Cash, D. Xue, C. Long, U. Unachukwu, S. Buckley, D. Small, and E. Kennelly. 2014. Effects of extreme climate events on tea (Camellia sinensis) Functional Quality Validate Indigenous Farmer Knowledge and Sensory Preferences in Tropical China. Belitz, H.-D., W. Grosch, and P. Schieberle. 2008. Food chemistry. Springer Science & Business Media. Biswas, A.K., A.K. Biswas, and A.R. Sarkar. 1971. Biological and chemical factors affecting the valuations of north-east indian plains teas: II.—Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teas. Journal of the Science of Food and Agriculture 22:196-204. Bokuchava, M.A., N.I. Skobeleva, and G.W. Sanderson. 1980. The biochemistry and technology of tea manufacture. C R C Critical Reviews in Food Science and Nutrition 12:303-370. Chen, P.-A., S.-Y. Lin, C.-F. Liu, Y.-S. Su, H.-Y. Cheng, J.-H. Shiau, and I.-Z. Chen. 2015. Correlation between nitrogen application to tea flushes and quality of green and black teas. Scientia Horticulturae 181:102-107. Chen, X., D. Chen, H. Jiang, H. Sun, C. Zhang, H. Zhao, X. Li, F. Yan, C. Chen, and Z. Xu. 2019. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis. Food Chemistry 274:130-136. Cloughley, J. 1982. Factors influencing the caffeine content of black tea: Part 1—The effect of field variables. Food Chemistry 9:269-276. Cloughley, J.B. 1980. The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas. Journal of the Science of Food and Agriculture 31:911-919. Co, H. and G.W. Sanderson. 1970. Biochemistry of tea fermentation: conversion of amino acids to black tea aroma constituents. Journal of Food Science 35:160-164. Collings, E.R., M.C. Alamar, M.B. Márquez, S. Kourmpetli, Z. Kevei, A.J. Thompson, F. Mohareb, and L.A. Terry. 2021. Improving the tea withering process using ethylene or UV-C. Journal of Agricultural and Food Chemistry 69:13596-13607. Deb, S. and K. Jolvis Pou. 2016. A review of withering in the processing of black tea. Journal of Biosystems Engineering 41:365-372. Ding, Z., S. Kuhr, and U.H. Engelhardt. 1992. Influence of catechins and theaflavins on the astringent taste of black tea brews. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195:108-111. Graham, H.N. 1992. Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine 21:334-350. Harbowy, M.E., D.A. Balentine, A.P. Davies, and Y. Cai. 1997. Tea Chemistry. Critical Reviews in Plant Sciences 16:415-480. Harler, C.R. 1963. Tea Manufacture. Tea Manufacture. Hilton, P.J., R. Palmer-Jones, and R.T. Ellis. 1973. Effects of season and nitrogen fertiliser upon the flavanol composition and tea making quality of fresh shoots of tea (Camellia sinensis L.) in Central Africa. Journal of the Science of Food and Agriculture 24:819-826. Ho, C.-T., X. Zheng, and S. Li. 2015. Tea aroma formation. Food Science and Human Wellness 4:9-27. Hua Jinjie, Y.H., W.W Wang, Y.W. Jiang, Q.L. Liu, G.S. Chen, F. Wang. 2015. Effect of withering temperature on dynamic changes of main biochemical components and enzymatic activity of tea fresh leaves. Journal of Tea Science 35:73-81. Jiang, H., F. Yu, L. Qin, N. Zhang, Q. Cao, W. Schwab, D. Li, and C. Song. 2019. Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves. Journal of Food Composition and Analysis 77:28-38. Jiang, Y., J. Hua, B. Wang, H. Yuan, and H. Ma. 2018. Effects of variety, season, and region on theaflavins content of fermented Chinese Congou Black Tea. Journal of Food Quality 2018. Kaneko, S., K. Kumazawa, H. Masuda, A. Henze, and T. Hofmann. 2006. Molecular and sensory studies on the umami taste of Japanese green tea. Journal of Agricultural and Food Chemistry 54:2688-2694. Kang, S., H. Yan, Y. Zhu, X. Liu, H.-P. Lv, Y. Zhang, W.-D. Dai, L. Guo, J.-F. Tan, Q.-H. Peng, and Z. Lin. 2019. Identification and quantification of key odorants in the world’s four most famous black teas. Food Res. Int. 121:73-83. Khan, N. and H. Mukhtar. 2018. Tea polyphenols in promotion of human health. nutrients 11:39. Kottur, G., S. Venkatesan, R.S. Senthil Kumar, and S. Murugesan. 2010. Diversity among various forms of catechins and its synthesizing enzyme (phenylalanine ammonia lyase) in relation to quality of black tea (Camellia spp.). Journal of the Science of Food and Agriculture 90:1533-1537. Latha, K. and S. Ramarethinam. 2000. Variations in the activities of the enzymes involved in the formation and interconversion of polyphenols during black tea manufacture. Indian Journal of Plant Physiology 5:400-402. Li, S., C.-Y. Lo, M.-H. Pan, C.-S. Lai, and C.-T. Ho. 2013. Black tea: chemical analysis and stability. Food & Function 4:10-18. Liang, Y., J. Lu, L. Zhang, S. Wu, and Y. Wu. 2003. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food chemistry 80:283-290. Liu, H., Y. Xu, J. Wen, K. An, Y. Yu, B. Zou, and M. Guo. 2021a. A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. Food Science and Technology 143:110860. Liu, H., Y. Xu, J. Wu, J. Wen, Y. Yu, K. An, and B. Zou. 2021b. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. Food Research International. Int. 150:110784. Mahanta, P.K. and H.K. Baruah. 1992. Theaflavin pigment formation and polyphenol oxidase activity as criteria of fermentation in orthodox and CTC teas. Journal of Agricultural and Food Chemistry 40:860-863. Mahanta, P.K. and S. Baruah. 1989. Relationship between process of withering and aroma characteristics of black tea. Journal of the Science of Food and Agriculture 46:461-468. Mahanta, P.K., S.K. Boruah, H.K. Boruah, and J.N. Kalita. 1993. Changes of polyphenol oxidase and peroxidase activities and pigment composition of some manufactured black teas (Camellia sinensis L.). Journal of Agricultural and Food Chemistry 41:272-276. Malec, L.S. 1988. Seasonal variations in theaflavin, thearubigin and caffeine contents of argentinian black teas. Journal of the Science of Food and Agriculture 45:185-190. Muthumani, T. and R.S. Kumar. 2007a. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry 101:98-102. Muthumani, T. and R.S. Kumar. 2007b. Studies on freeze-withering in black tea manufacturing. Food Chemistry 101:103-106. Nakagawa, M. 1970. Constituents in tea leaf and their contribution to the taste of green tea liquor. Japan Agricultural Research Quarterly 5:43-47. Nakagawa, M. 1975. Chemical components and taste of green tea. Japan Agricultural Research Quarterly 9:156-160. Namita, P., R. Mukesh, and K.J. Vijay. 2012. Camellia sinensis (green tea): a review. Global Journal of Pharmacology 6:52-59. Ölmez, H. and A. Yilmaz. 2009. Changes in chemical constituents and polyphenol oxidase activity of tea leaves with shoot maturity and cold storage. Journal of Food Processing and Preservation 34:653-665. Owuor, P.O., D.M. Kamau, S.M. Kamunya, S.W. Msomba, M.A. Uwimana, A.W. Okal, and B.O. Kwach. 2011. Effects of genotype, environment and nanagement on yields and quality of black tea. Springer Netherlands. 277-307. Owuor, P.O. and M. Obanda. 1996. The impact of withering temperature on black tea quality. Journal of the Science of Food and Agriculture 70:288-292. Ravichandran, R. and R. Parthiban. 1998. Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality. Food Chemistry 62:277-281. Robertson, A. and D.S. Bendall. 1983. Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation. Phytochemistry 22:883-887. Sabhapondit, S., P. Bhattacharyya, L.P. Bhuyan, M. Hazarika, and B.C. Goswami. 2014. Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions. International Journal of Food Science & Technology 49:205-209. Sanderson, G.W. 1964. Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking. Journal of the Science of Food and Agriculture 15:634-639. Sanderson, G.W. and H.N. Grahamm. 1973. On the formation of black tea aroma. Journal of Agricultural and Food Chemistry 21:576-585. Stuckey, B. 2012. Taste what you're missing: the passionate eater's guide to why good food tastes good. Simon and Schuster. 39-68 Subramanian, N., P. Venkatesh, S. Ganguli, and V.P. Sinkar. 1999. Role of polyphenol oxidase and peroxidase in the generation of black tea theaflavins. Journal of Agricultural and Food Chemistry 47:2571-2578. Takeo, T. 1966. Tea leaf polyphenol oxidase: Part III. Studies on the changes of polyphenol oxidase activity during black tea manufacture. Agricultural and Biological Chemistry 30:529-535. Takeo, T. and J. Baker. 1973. Changes in mulitiple forms of polyphenol oxidase during maturation of tea leaves. Phytochemistry 12:21-24. Takeo, T. and P.K. Mahanta. 1983. Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varieties. Journal of the Science of Food and Agriculture 34:307-310. Takeo, T. and I. Uritani. 1966. Tea leaf polyphenol oxidase. Agricultural and Biological Chemistry 30:155-163. Thanaraj, S.S. and R. Seshadri. 1990. Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea. Journal of the Science of Food and Agriculture 51:57-69. Tomlins, K.I. and A. Mashingaidze. 1997. Influence of withering, including leaf handling, on the manufacturing and quality of black teas — a review. Food Chemistry 60:573-580. Turkmen, N. and Y.S. Velioglu. 2007. Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons. Journal of the Science of Food and Agriculture 87:1408-1416. Türközü, D. and N. Şanlier. 2017. L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety. Critical Reviews in Food Science and Nutrition 57:1681-1687. Ullah, M.R. and P.C. Roy. 1982. Effect of withering on the polyphenol oxidase level in the tea leaf. Journal of the Science of Food and Agriculture 33:492-495. Vuong, Q.V., M.C. Bowyer, and P.D. Roach. 2011. L-Theanine: properties, synthesis and isolation from tea. Journal of the Science of Food and Agriculture 91:1931-1939. Wang, B., H. Chen, F. Qu, Y. Song, T. Di, P. Wang, and X. Zhang. 2022. Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis. European Food Research and Technology 248:647-657. Wang, D., T. Yoshimura, K. Kubota, and A. Kobayashi. 2000. Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds. Journal of Agricultural and Food Chemistry 48:5411-5418. Xu, W., Q. Song, D. Li, and X. Wan. 2012. Discrimination of the production season of chinese green tea by chemical analysis in combination with supervised pattern recognition. Journal of Agricultural and Food Chemistry 60:7064-7070. Yang, C.S., J. Zhang, L. Zhang, J. Huang, and Y. Wang. 2016. Mechanisms of body weight reduction and metabolic syndrome alleviation by tea. Molecular Nutrition & Food Research 60:160-174. Yang, Z., S. Baldermann, and N. Watanabe. 2013. Recent studies of the volatile compounds in tea. Food Research. Int. 53:585-599. Yao, L., N. Caffin, B. D'Arcy, Y. Jiang, J. Shi, R. Singanusong, X. Liu, N. Datta, Y. Kakuda, and Y. Xu. 2005. Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis). Journal of Agricultural and Food Chemistry 53:6477-6483. Zhang, G., J. Yang, D. Cui, D. Zhao, Y. Li, X. Wan, and J. Zhao. 2020. Transcriptome and metabolic profiling unveiled roles of peroxidases in theaflavin production in black tea processing and determination of tea processing suitability. Journal of Agricultural and Food Chemistry 68:3528-3538. Zhang, Q., M. Liu, R. Mumm, R.C.H. Vos, and J. Ruan. 2021. Metabolomics reveals the within-plant spatial effects of shading on tea plants. Tree Physiology 41:317-330. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/86064 | - |
dc.description.abstract | 茶是繼水之後為人飲用最多之飲品,其中紅茶因其醇厚風味與保健功效而廣受歡迎,佔了世界茶類飲用量的一半以上。‘臺茶十八號’ 為行政院農委會茶業改良場魚池分場育成與命名之茶樹品種,其芽葉酚胺比高,適製紅茶,所製紅茶茶湯具薄荷及肉桂般的獨特香氣,因此亦以商品名「紅玉」廣為人知。 受不同季節下氣象條件與製茶環境差異的影響,於三個主要產季—春、夏、秋所產製之 ‘臺茶十八號’ 紅茶各具特色,然而不同季節之 ‘臺茶十八號’ 紅茶,其茶葉內容物組成差異、製茶過程中之酵素活性變化,以及各季節間不同氣象條件、茶樹生長狀況與上述項目以及感官品質有何關聯性,則尚未辨明。 本文之研究目的為調查與測定不同季節間 ‘臺茶十八號’ 茶樹芽葉性狀、紅茶非揮發性品質成分與揮發性香氣物質組成,以及萎凋過程中茶葉多酚氧化酶活性及含水率變化,並進一步探討上述品質相關因子與氣象因子間的關聯性。為了解茶樹生長狀況,進行芽葉性狀調查,項目包括第一至三葉之葉長、葉寬、葉面積、葉厚,第一、二節間長與徑,以及百芽重。調查結果顯示,春茶具有最大之葉長與葉面積,意即具有最大的茶芽。百芽重以秋茶最大,春茶最小。總多元酚、總游離胺基酸與咖啡因為三大影響茶湯滋味與口感之紅茶重要非揮發性品質成分。‘臺茶十八號’ 紅茶內非揮發性品質成分分析結果,總多元酚含量於2020年以春、夏茶較高,2021年則以春茶最高;咖啡因含量於2020年以春、夏茶含量較高,2021年則以春、秋茶較高,夏茶中最低;游離胺基酸含量於2020年各季節間未有顯著差異,2021年則以春茶最高,夏茶最低。2021年所製紅茶中,各非揮發性內容物普遍以春茶之含量較高,夏、秋茶較低,可能與氣候及製程稍有不同有關,導致兩年間各非揮發性品質成分隨季節變化之趨勢並不一致。對紅茶感官品質具有影響之游離型兒茶素相對於酯型兒茶素之比值,於2021年以夏、秋茶較高,春茶較低。揮發性化合物為提供紅茶香氣者,對於紅茶品質具有關鍵性的影響。以GC-MS分析 ‘臺茶十八號’ 紅茶中揮發性化合物,共辨識出65種化合物。三季茶葉中相對豐度最高者皆為芳樟醇及水楊酸甲酯,且此二者之嗅覺閾值 (odor detection threshold, ODT) 相對較低,推測為 ‘臺茶十八號’ 紅茶中,構成嗅聞感受最重要之香氣化合物。揮發性香氣化合物之主成分分析 (principle component analysis, PCA) 結果顯示,三季茶葉明顯被分成三群,說明三季之 ‘臺茶十八號’ 紅茶確實具有不同香氣組成。2020年感官品評結果以夏茶總分最高,秋茶次之,春茶最低。將感官品評各項分數與非揮發性品質成分含量進行相關性分析結果顯示,酯型相對游離型兒茶素之比值與感官品評總分、香氣以及滋味分數皆呈正相關。以相關性分析及逐步迴歸分析探討不同季節間氣象因子、‘臺茶十八號’ 茶樹芽葉性狀以及紅茶品質之關係,結果顯示,2020年氣象因子與大多數芽葉性狀呈負向迴歸相關;2020年芽葉性狀與非揮發性品成分之間,以葉厚及節間徑兩項性狀與總多元酚和咖啡因呈顯著負相關;2020年氣象因子中,氣溫與感官品評總分具正向迴歸關係,相對濕度則與其具負向迴歸關係,此外,相對濕度與滋味分數亦具負向迴歸關係。總而言之,‘臺茶十八號’ 之芽葉性狀、紅茶中非揮發性及揮發性品質成分,以及茶葉中之多酚氧化酶 (polyphenol oxidase, PPO) 活性,受不同季節下氣象條件差異之影響。氣象因子中以日平均氣溫與紅茶中非揮發性化合物含量呈負迴歸相關,而紅茶品質成分以酯型相對游離型兒茶素之比值與感官品評分數具有正向迴歸關係。本文對於不同季節之 ‘臺茶十八號’ 茶樹芽葉性狀及紅茶品質加以探討,期能作為今後產製臺茶十八號之參考。 | zh_TW |
dc.description.abstract | Tea is a beverage consumed the most all over the world besides water, and black tea is the most wide-spreading one among all types of tea due to not only its mellow and rich flavor, but also its health benefits. ‘Taiwan Tea Experiment Station No. 18’ tea plant ( ‘TTES No. 18’ ) is a kind of tea tree which was bred and named after by Tea Research and Extension Station , Yuchi Station, Council of Agriculture, Executive Yuan. Its young succulent shoot possess a high ratio of polyphenol to amino acid content, therefore, ‘TTES No.18’ tea leaves was suitable for making into black tea. ‘TTES No. 18’ black tea made under three main producing seasons, which are spring, summer and autumn, has different flavor and characteristics, due to varied weather and tea producing conditions under different seasons. However, difference of tea leaves chemical compositions, changing patterns of oxidation-related enzyme activities during black tea manufacturing process of tea leaves harvested in different seasons, and how weather factors and tea plant growing conditions under different seasons affect parameters mentioned above and also sensory evaluation quality still remain unclear. The purpose of this research is to investigate and analyze the characteristics of ‘TTES No. 18’ young succulent shoots, non-volatile compounds and volatile fragrance compounds (VFCs) of black tea, and polyphenol oxidase activity and also water content changing patterns of tea leaves during black tea withering process. Furthermore, the relationship between weather factors and parameters affecting black tea quality which was mentioned above were also investigated. To understand growing condition of tea plants, characteristics of young succulent shoots were investigated. Results showed that spring tea possess the biggest leaf length and leaf area, which means it has the biggest tea buds. Autumn tea has the heaviest hundred-bud weight and spring tea has the lightest. Polyphenols, free amino acids and caffeine were three of the most important non-volatile compounds that affect taste and mouthfeel of black tea. Results of non-volatile compounds analyzing showed that spring and summer tea produced in 2020 has higher content of polyphenols, whereas content in spring tea produced in 2021 were the highest. Regarding caffeine, spring and summer tea produced in 2020 has higher content, whereas in 2021, content in spring and autumn tea was higher. When it comes to content of amino acid, there was no significant difference between tea produced in three seasons in 2020, whereas in 2021, content was the highest in spring tea and the lowest in summer tea. Every single non-volatile compound content was the highest in spring tea and lower in summer or autumn tea in 2020, and it might due to the slightly varied weather conditions and black tea manufacturing process between the two years, leading to different changing patterns of these compounds within three different seasons. The ratio of gallated to non-gallated catechins was higher in summer and autumn tea which produced in 2021.Black tea aroma is composed of VFCs, and VFCs play a key role to black tea flavor and also quality. A total of 65 kinds of VFCs was identified from ‘TTES No. 18’ black tea produced in three seasons through GC-MS analysis. Methylsalycylate and linalool were the most abundant compounds in tea leaves produced in both three seasons, and they also possess relatively lower odor detection thresholds (ODT), which may infer that the two compounds were the most important VFCs contributing to olfactory feeling of ‘TTES No. 18’ black tea. Results of principle component analysis (PCA) of black tea VFCs showed that samples from three seasons were clearly divided into three clusters, which means that ‘TTES No. 18’ black tea produced in three seasons indeed possess different aromatic features. Results of sensory evaluation of black tea produced in 2020 showed that summer tea has the highest total score and spring tea has the lowest. Results of correlation analysis of each sensory evaluation indicator and non-volatile compounds showed that non-gallated to gallated catechin ratio has positive correlations with three sensory evaluation indicators. Results of correlation analysis and stepwise regression analysis of weather factors, ‘TTES No. 18’ young succulent shoots characteristics and black tea quality affecting factors showed that, weather factors and tea shoots characteristics had mostly negative regression relations in 2020. When it comes to the analysis results of tea shoots characteristics and non-volatile compounds content in 2020, it showed that leaf thickness and internode diameter were negatively correlated with total polyphenols and caffeine content. Lastly, among five weather factors of 2020, average temperature had a positive regression relation with sensory evaluation total score, whereas relative humidity had a negative regression relation with it. In addition, relative humidity also had a negative regression relation with taste score. In conclusion, young succulent shoots characteristics, non-volatile and volatile components, and PPO activities of ‘TTES No. 18’ tea leaves would be affected by varied weather conditions under different producing seasons. Average temperature had a negative regression relation with non-volatile compounds in black tea among five weather factors, whereas non-gallated to gallated catechins ratio had a positive regression relation with sensory evaluation score. This research investigated and discussed young succulent shoots characteristics and black tea quality of ‘TTES No. 18’, and it is hoped that these information would be applicable for producing ‘TTES No. 18’ black tea with high quality hereafter. | en |
dc.description.provenance | Made available in DSpace on 2023-03-19T23:35:09Z (GMT). No. of bitstreams: 1 U0001-2609202217261600.pdf: 1773787 bytes, checksum: 4d21cfc08bcd12c5505d5e8328b5d99d (MD5) Previous issue date: 2022 | en |
dc.description.tableofcontents | 誌謝 i 摘要 ii 英文摘要 iv 目錄 vii 圖目錄 viii 表目錄 ix 第一章、前言 1 第二章、文獻回顧 2 第一節 ‘臺茶十八號’簡介 2 第二節 傳統紅茶製程 2 第三節 紅茶的風味組成與品質成分 4 第四節 季節性氣象條件差異與芽葉性狀及紅茶品質之關係 6 第五節 萎凋過程中茶葉含水率、細胞膜滲漏程度與PPO活性之變化 10 第三章、材料與方法 11 第四章、結果與討論 20 第一節 試驗一:‘臺茶十八號’ 茶菁萎凋過程中失水率、細胞膜穩定性及多元酚氧化酶 (polyphenol oxidase, PPO) 活性之變化 20 第二節 試驗二:‘臺茶十八號’ 紅茶茶品質之季節性變化 24 第五章、結論 36 圖 38 表 46 參考文獻 63 | |
dc.language.iso | zh-TW | |
dc.title | 臺茶十八號茶樹之芽葉性狀、紅茶品質與內容物之季節性變化 | zh_TW |
dc.title | Seasonal Variations of Young Succulent Shoot Characteristics, Black Tea Quality and Chemical Composition of TTES No.18 Tea | en |
dc.type | Thesis | |
dc.date.schoolyear | 110-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 阮素芬(Su-Feng Roan),林書妍(Shu-Yen Lin) | |
dc.subject.keyword | 氣象因子,逐步迴歸分析,紅茶萎凋,多元酚氧化酶活性,茶葉香氣, | zh_TW |
dc.subject.keyword | Weather factors,Stepwise regression analysis,Black tea withering,Polyphenol oxidase activity,Tea aroma, | en |
dc.relation.page | 71 | |
dc.identifier.doi | 10.6342/NTU202204106 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2022-09-29 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 園藝暨景觀學系 | zh_TW |
dc.date.embargo-lift | 2022-09-30 | - |
顯示於系所單位: | 園藝暨景觀學系 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
U0001-2609202217261600.pdf | 1.73 MB | Adobe PDF | 檢視/開啟 |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。