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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 彭立沛 | zh_TW |
| dc.contributor.advisor | Li-Pei Peng | en |
| dc.contributor.author | 黃浤洋 | zh_TW |
| dc.contributor.author | Hung-Yang Huang | en |
| dc.date.accessioned | 2025-08-18T01:00:32Z | - |
| dc.date.available | 2025-08-18 | - |
| dc.date.copyright | 2025-08-15 | - |
| dc.date.issued | 2025 | - |
| dc.date.submitted | 2025-08-07 | - |
| dc.identifier.citation | Ahmed, S., & Stepp, J. R. (2013). Pu-erh tea: Botany, production and chemistry (pp. 59–71). In Tea in Health and Disease Prevention. Academic Press.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/98593 | - |
| dc.description.abstract | 本研究以百福藏倉所提供之三款不同樹齡古樹普洱茶樣品為對象，探討不同茶樹樹齡在功能性化學成分與感官品質表現之差異性。研究方法結合高效液相層析（HPLC）分析與結構化感官品評，針對表沒食子兒茶酚沒食子酸、表沒食子兒茶酚、表兒茶酚沒食子酸、表兒茶酚、沒食子兒茶素沒食子酸酯與咖啡因等六項功能性指標成分進行定量分析，並從香氣、口味與口感三大構面進行感官評估，進一步建構內含成分與感官品評之對應關係。研究結果顯示，茶樹樹齡與茶葉內含物組成存在明確結構差異。低樹齡樣本中酯型兒茶素（如EGCG、ECG）與咖啡因濃度相對較高，表現出較強的苦澀感與湯體厚重特徵；而高樹齡樣本則轉向以非酯型兒茶素（如EGC、EC）為主，對應明顯提升的滑順度、濃稠度與細緻度，呈現出層次更為平衡且協調的風味特徵，相較之下，香氣與口味構面未呈現穩定對應關係。此外，三款古樹普洱樣本之EGCG與咖啡因濃度普遍高於文獻所報導之多數市售普洱與綠茶樣品，反映古茶樹長期次生代謝所形成之功能性成分累積潛力。雖於高濃度沖泡條件下（如實驗萃取與感官品評應用）可能接近歐盟食品安全局所建議之每日攝取上限，惟日常飲用情境中所採用之沖泡比例與飲用頻率遠低於實驗條件，實際攝取量難以構成超標風險。本研究證實茶樹樹齡確實影響普洱茶之成分結構與感官表現，並指出非酯型兒茶素為口感品質提升之關鍵成分。建議未來產品開發可結合標準化沖泡建議與科學溝通策略，以強化其功能性價值定位，並確保使用安全性。此發現有助於釐清古樹茶品質形成機制，並可作為未來品質評估、產品開發與消費教育之科學基礎。 | zh_TW |
| dc.description.abstract | This study investigated the differences in functional chemical composition and sensory performance of Pu-erh tea derived from ancient tea trees of varying ages, using three representative samples provided by Baifu Cangcang. Six key bioactive compounds, namely EGCG, EGC, ECG, EC, GCG, and caffeine, were quantified through high-performance liquid chromatography (HPLC). In addition, a structured sensory evaluation was conducted encompassing three sensory dimensions: aroma, taste, and mouthfeel. The primary objective was to explore the influence of tree age on tea quality by examining the correlations between chemical composition and sensory attributes.
The results revealed a distinct structural differentiation in chemical composition associated with tree age. Samples collected from younger trees, approximately 300 years old, exhibited higher concentrations of ester-type catechins such as EGCG and ECG, along with caffeine. These chemical profiles corresponded to more pronounced bitterness and a heavier, more astringent mouthfeel. Conversely, samples from older trees, aged over 1,000 years, showed a compositional shift toward non-ester-type catechins, such as EGC and EC. These compounds were positively associated with greater smoothness, viscosity, and delicacy, resulting in a more balanced and harmonious flavor profile. Among the three evaluated sensory dimensions, only mouthfeel demonstrated a stable and consistent correlation with the chemical composition. In contrast, aroma and taste appeared to be influenced by volatile compounds or processing factors, lacking systematic associations with the quantified components. Moreover, the concentrations of EGCG and caffeine in all three ancient tea samples were generally higher than the values reported in the literature for most commercial Pu-erh and green tea products. This observation suggests a potential accumulation advantage of bioactive compounds resulting from prolonged secondary metabolism in ancient tea trees. Although the high-concentration testing conditions may approach the daily intake limits established by the European Food Safety Authority (EFSA), typical drinking scenarios involving lower infusion ratios and consumption frequency are unlikely to pose excessive intake risks. This study affirms that the age of tea trees significantly influences both the chemical composition and the sensory expression of Pu-erh tea. In particular, non-ester-type catechins were identified as major contributors to improved mouthfeel quality. These findings provide a scientific basis for future quality assessment, standardization of sensory indicators, and the development of evidence-based brewing recommendations. Furthermore, the integration of compound profiling with consumer-facing communication strategies may help enhance the perceived value, safety, and acceptance of ancient tree Pu-erh tea in contemporary markets. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2025-08-18T01:00:32Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2025-08-18T01:00:32Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 目次
口試委員審定書 i 謝誌 ii 中文摘要 iv Abstract v 目次 vii 圖次 ix 表次 x 第一章緒論 1 第一節 研究背景 1 第二節 研究動機與目的 2 第三節 章節架構 4 第二章 文獻探討 5 第一節 普洱茶介紹 5 一、 普洱茶的特色 5 二、 普洱茶種類 6 三、 普洱茶樹種分類 7 四、 普洱茶的感受特質 8 第二節 茶葉中之化學成分 9 一、 表沒食子兒茶酚沒食子酸（EpigallocatEChin gallate，簡稱 EGCG） 11 二、 表沒食子兒茶酚（EpigallocatEChin，簡稱 EGC） 11 三、 表兒茶酚沒食子酸（EpicatEChin gallate，簡稱 ECG） 12 四、 表兒茶酚（EpicatEChin，簡稱 EC） 12 五、 沒食子兒茶素沒食子酸酯（GallocatEChin gallate，簡稱 GCG） 12 六、 咖啡因（Caffeine） 13 第三節 感官品評 15 第三章 研究方法 20 第一節 分析架構 20 第二節茶品選擇與樣本 25 第三節 實驗室法 30 第四節 問卷設計方法與資料收集 33 一、 感官評估構面與設計原則 33 二、 問卷結構與內容設計 35 三、 資料收集程序與實施說明 35 第四章 感官與成分對照分析 37 第一節 感官品評結果概述 37 第二節 內含物分析結果概述 44 第三節 樹齡與茶品風味關聯 54 第四節 感官品評與內含物關聯性 58 第五章 結論與建議 72 第一節 結論 72 第二節 研究限制 74 第三節 未來研究建議 75 參考文獻 77 附錄一 問卷 85 附錄二 茶樹照片使用同意書 87 | - |
| dc.language.iso | zh_TW | - |
| dc.subject | 茶樹樹齡 | zh_TW |
| dc.subject | 古樹普洱茶 | zh_TW |
| dc.subject | 成分與口感關聯性 | zh_TW |
| dc.subject | 茶葉內含物分析 | zh_TW |
| dc.subject | 感官品質分析 | zh_TW |
| dc.subject | Ancient Pu-erh Tea | en |
| dc.subject | Sensory Quality Evaluation | en |
| dc.subject | Tea Tree Age | en |
| dc.subject | Correlation Between Chemical Composition and Mouthfeel | en |
| dc.subject | Chemical Composition Analysis of Tea Leaves | en |
| dc.title | 古樹普洱茶的功能成分與感官品評之研究 | zh_TW |
| dc.title | A Study on Functional Constituents and Sensory Characteristics of Ancient Tree Puerh Tea | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 113-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.coadvisor | 潘敏雄 | zh_TW |
| dc.contributor.coadvisor | Min-Hsiung Pan | en |
| dc.contributor.oralexamcommittee | 王俊豪;王維民;王志文 | zh_TW |
| dc.contributor.oralexamcommittee | Jun-Hao Wang;Wei-Min Wang;Zhi-Wen Wang | en |
| dc.subject.keyword | 古樹普洱茶,茶樹樹齡,感官品質分析,茶葉內含物分析,成分與口感關聯性, | zh_TW |
| dc.subject.keyword | Ancient Pu-erh Tea,Sensory Quality Evaluation,Chemical Composition Analysis of Tea Leaves,Correlation Between Chemical Composition and Mouthfeel,Tea Tree Age, | en |
| dc.relation.page | 87 | - |
| dc.identifier.doi | 10.6342/NTU202502926 | - |
| dc.rights.note | 未授權 | - |
| dc.date.accepted | 2025-08-11 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 生物產業傳播暨發展學系 | - |
| dc.date.embargo-lift | N/A | - |
| 顯示於系所單位： | 生物產業傳播暨發展學系 | |
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