Detection of Xinyang Maojian Tea’quality by electronic nose

doi:10.13386/j.issn1002-0306.2013.02.034

Detection of Xinyang Maojian Tea’quality by electronic nose[J]. Science and Technology of Food Industry, 2013, (02): 54-57. DOI: 10.13386/j.issn1002-0306.2013.02.034

Citation:

Detection of Xinyang Maojian Tea’quality by electronic nose[J]. Science and Technology of Food Industry, 2013, (02): 54-57. DOI: 10.13386/j.issn1002-0306.2013.02.034

Citation:

Detection of Xinyang Maojian Tea’quality by electronic nose[J]. Science and Technology of Food Industry, 2013, (02): 54-57. DOI: 10.13386/j.issn1002-0306.2013.02.034

Detection of Xinyang Maojian Tea’quality by electronic nose

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Different grades of Xinyang Maojian tea were firstly assessed by Sensory experiment. In order to verify and supply the result of sensory experiment, electronic nose was used. Then maps of principal component analysis (PCA) and models of partial least square (PLS) method were set up. The result of PCA indicated that samples could be well distinguished. Also results of verifying for unknown samples coincides with sensory experiment and indicated that models of PLS could be effectly used to predict the quality grade of tea.

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Detection of Xinyang Maojian Tea’quality by electronic nose

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