臺灣博碩士論文加值系統

茶是世界上最普遍的飲料之一。茶葉生長在全球約超過30個國家，茶樹(Camellia sinensis L.）起源於中國東南。台灣常見的茶葉種類有青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。台灣烏龍茶的味道和顏色是介於綠茶和紅茶之間，是台灣是受大眾歡迎的茶。本實驗收集數十個不同海拔及採收季節之台灣常見的茶葉樣本，包括青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。進行感官品評與化學成份分析比對不同海拔與不同季節之茶樣本。茶的感官品評是由行政院農委員會茶業改良場專家品評，並按照標準的茶品評流程進行感官品評，茶的感官與品質項目是使用色、香、味、感。而在茶湯之 化合物分析是使用氣相層析/質譜儀和高壓液相層析儀進行。本研究成果能科學化且系統性區分出各種性質不同的茶葉茶湯成份含量，以及海拔與季節和官能品評對於化學成份的影響，提供科學且淺顯易懂之茶飲重要成分相關資訊給一般民眾，作為民眾選用茶飲種類之參考。相信本研究對於本土茶產業、民眾茶飲選擇、以及茶文化推廣均有相當助益。

Tea is grown in more than thirty countries worldwide that is originated in South East Asia. The quality and the commercial value of tea are closely related to human sensory evaluation of tea infusion which includes, leaf appearance, color, aroma, taste, and mouthfeel of the tea infusion. The aroma and taste of tea infusion are the most important attributes among these indicators. Whether these indices are directly related to chemical constitutes remains to be established. The composition and sensory evaluation of tea can also be affected by geographical location, cultivar species, season of harvest, and the age of the leaves. The aim of this study was to characterize popular Taiwanese teas including Chin-Shin-Oolong, Chin-Shin-Dapan, Tie-Kuan Yin, Shy-Jih Chue, Jin-Xuan, Tsue-Yu. Tea samples harvested in different seasons or collected from different areas with different altitudes were collected and compared. The sensory evaluation of tea samples was performed by a panel of certified experts from the Tea Research and Extension Station (TRES) in Taiwan. The chemical constituents of various tea infusions were analyzed by Gas chromatography/mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The association between the sensory scores, the altitude and season of different teas were also investigated.

Contents

中文摘要....ii
Abstract....iii
Keywords....iii
List of abbreviations...1
Introduction............2
Material & Method.......4
Tea samples collected...4
Sensory evaluation......4
Chemical analysis.......5
Statistical Analysis....6
Results.................7
Chin-Shin-Oolong teas from different altitude...7
The Chin-Shin-Oolong tea from different seasons.9
The comparison of six different teas............10
Discussion..............13
The Chin-Shin-Oolong tea from different altitude....13
The Chin-Shin-Oolong tea from different seasons.....15
The comparisons of six types of teas................16
References..............19

Tables and Figures
Table 1. Basic information of tea for altitudes..........22
Table 2. Basic information of tea for seasons............23
Table 3. Basic information for six types of tea..........24
Table 4. Tea sensory evaluation of items.................25
Table 5. Sensory evaluation of Chin-Shin-Oolong tea......26
Table 6. Sensory evaluation of Chin-Shin-Oolong of spring
tea......................................................27
Table 7. The chemical compounds in Chin-Shin-Oolong tea
(analyzed by HPLC).......................................28
Table 8. Major chemical compounds in Chin-Shin-Oolong spring
tea (analyzed by HPLC)...................................29
Figure 1. Appearance of teas.............................30
Figure 2. Structures of major phenolics in Tea...........30
Figure 3. Consumer-defined sensory cues associated with the
concept of calming.......................................31
Figure 4. Spider plot of sensory scores..................32
Figure 5. Gas chromatography–mass spectrometry (GC/MS)
analysis of Chin-Shin-Oolong teas from different altitudes
in Taiwan................................................33
Figure 6. The Gas chromatography–mass spectrometry (GC/MS)
analysis of Chin-Shin-Oolong spring teas from correlate
altitudes in Taiwan......................................37
Figure 7. High-performance liquid chromatography (HPLC)
analysis of Chin-Shin-Oolong teas from correlate altitudes
.........................................................39
Figure 8. Sensory evaluation of Chin-Shin-Oolong tea samples
from different seasons in Taiwan.........................44
Figure 9. High-performance liquid chromatography (HPLC)
analysis of Chin-Shin-Oolong teas from season altitudes in
Taiwan...................................................52
Figure 10. Sensory evaluation of six types of Oolong teas in
Taiwan...................................................58
Figure 11. High-performance liquid chromatography (HPLC)
analysis from six common Oolong teas in Taiwan...........71

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