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題名 | 茶葉官能品評成績統計分析法之研究及應用 |
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作者姓名(中文) | 陳立信; 馮鑑淮; 陳右人; 鄔宏潘; | 書刊名 | 中華農學會報 |
卷期 | 165 1994.03[民83.03] |
頁次 | 頁32-52 |
分類號 | 473.4 |
關鍵詞 | 官能品評; 品評員; 包種茶; 變方分析; 綜合變方分析; F(F')檢定; Duncan氏差異測驗; 不平衡資料; Sensory evaluation; Panel; Paochung tea; ANOVA; Combined ANOVA; F or F' test; Duncan multiple comparison test; Unbalance data; |
語文 | 中文(Chinese) |
中文摘要 | 茶葉品質的好壞,須根據人類官能之品評結果,應用平衡或不平衡資料進行分析,本文在探討品質在人為品評結果下之客觀性,並提供品質鑑定及高品質產品選育時之統計分析參考。本研究以茶葉為研究對象,應用三年茶葉品種區域性試驗包種茶品評結果,進行各茶區不同茶葉外形及影響品質因素之分析。探討各茶區受到氣象、環境及病蟲害等因素之影響下,品質表現之變動。就歷年與綜合三年不同茶葉外形及品質比較分析結果,均以臺茶12號及青心烏龍品質較佳,其次為臺茶16號或臺茶14號,且臺茶16號品質有逐年提昇之現象,為一極具發展潛力之品種,臺茶15號及17號則品質表現不佳。 |
英文摘要 | As the purpose of this paper, we are going to analyze the human sensory evaluation data by using balance and unbalance data analysis of variance (NAOVA) methods, which are rarely used to aware the influential factors of quality, directly. Not only use F and approximate F (F) test to identify the character of each factors, but also apply Duncan multiple comparison method to determine the difference among means of the factor. These statistical methods will give us an objective result of human sensory data, put us in reference to quality evaluation, development of high quality products, and cultivar selection. In this paper, we are going to compare the quality of tea among several kinds of varieties which are cultivated by Taiwan Tea Experiment station (TTES). We use three methods to know the effect of influential factors of tea quality. The first method is analyzed by factors of seasons and varieties at each counties in each years, the second method is analyzed by different types of tea in each years, the third method is analyzed by different types among these years. Depending on the analysis of the first method, it gives us different results in different counties. It is hard to get a conclusion of which cultivar is the best, because the quality is affected by seasons, temperature, environment, disease, making process and so on in different planted area. Under the analysis of the second and the third methods, TTES12 and Ching-shin Oolongy have best quality of tea among all varieties, TTES 14 and TTES 16 are the second and TTES 15 and TTES 17 are the third. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。