摘要： 安徽霍山黃芽常用霍山金雞種和舒茶早兩個品種制得,有黃茶制法和綠茶制法兩種產(chǎn)品。采用偏好屬性啟發(fā)（Preferred attribute elicitation,PAE）法和時間強(qiáng)度（Time-intensity,TI）法探究不同品種、不同制法霍山黃芽的消費者偏好及滋味屬性強(qiáng)度變化。PAE試驗中評價員就生成的屬性達(dá)成一致后,根據(jù)其影響喜好的重要性對感官屬性進(jìn)行排序和強(qiáng)度賦值,結(jié)果表明,滋味秩和（115）>香氣秩和（81）>外形秩和（44）,被消費者共同認(rèn)為重要的屬性詞有回甘、花香和毫。TI試驗中評價員根據(jù)幾何平均值M篩選出回甘、醇、苦、鮮、澀5個描述詞;霍山金雞種黃茶制法樣品的回甘、鮮味屬性高于綠茶制法樣品,醇、苦、澀屬性低于綠茶制法樣品;舒茶早表現(xiàn)出相反趨勢。本研究利用PAE法和TI法提取出消費者視角的霍山黃芽重要屬性,并通過觀察不同品種、不同制法霍山黃芽的動態(tài)屬性變化,基于消費者視角提出了霍山金雞種更適合采用黃茶制法、舒茶早更適合采用綠茶制法,從而科學(xué)指導(dǎo)黃茶企業(yè)因地制宜地組織生產(chǎn)和銷售。

關(guān)鍵詞: 霍山黃芽, 偏好屬性啟發(fā), 時間強(qiáng)度, 消費者偏好

Abstract: Huoshan huangya of Anhui is commonly made from tea cultivars ‘Huoshan-jinjizhong’ and ‘Shuchazao’, with the processing methods of yellow tea and green tea. This study dealt with consumer preferences and variation of taste intensity for different cultivars and processing of Huoshan huangya using the Preferential attribute elicitation (PAE) method and Time-intensity (TI) method. In the PAE test, after the evaluators reached an agreement on the generated attributes, they ranked and assigned the intensity of sensory attributes according to the importance of their influence on preferences. The results show that the taste rank sum (115) > aroma rank sum (81) > appearance rank sum (44), and all consumers commonly selected the important descriptors: sweet aftertaste, flowery aroma and tippy. In the TI test, five descriptors were selected based on the geometric mean M value: sweet aftertaste, mellow, bitter, fresh, and astringent. Descriptors of sweet and fresh of yellow tea made from the tea cultivar ‘Huoshan-jinjizhong’ were higher than that of green tea, and descriptors of mellow, bitter, astringent were lower than those of green tea. Teas made from ‘Shuchazao’ showed the opposite trend. This study applied PAE and TI methods to clarify the important characteristics of Huoshan huangya, by observing the dynamic sensory changes of Huoshan huangya with different cultivars and different processing methods, to propose yellow tea made from ‘Huoshan-jinjizhong’ and green tea made from ‘Shuchazao’ were more suitable from the perspective of consumers. This paper scientifically guided yellow tea enterprises to organize production and sales according to local conditions.

Key words: Huoshan huangya, preferred attribute elicitation, time intensity, consumer preference

中圖分類號: 

S571.1

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網(wǎng)址: 基于消費者視角的霍山黃芽品質(zhì)評價 http://www.u1s5d6.cn/newsview692391.html