Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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XIONG Yi-fan, AN Hui-min, OU Xing-chang, ZHANG Yang-bo, HUANG Jian-an, LIU Zhong-hua, LI Shi, LI Wen-xiong, JIANG Hong-jian. Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type[J]. Science and Technology of Food Industry, 2019, 40(24): 251-255,269. DOI: 10.13386/j.issn1002-0306.2019.24.041
Citation: XIONG Yi-fan, AN Hui-min, OU Xing-chang, ZHANG Yang-bo, HUANG Jian-an, LIU Zhong-hua, LI Shi, LI Wen-xiong, JIANG Hong-jian. Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type[J]. Science and Technology of Food Industry, 2019, 40(24): 251-255,269. DOI: 10.13386/j.issn1002-0306.2019.24.041
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Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type

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    • Abstract
  • 55 samples of Kungfu black tea from different manufacturers in Yunnan province were collected in this study for physical and chemical analysis and Sensory evaluation,with four taste types estimating in the fresh mellow,mellow concentration,mellow and others. Then Principal Component Analysis(PCA)were based on the data of physical and chemical analysis. Bayes prediction model was established by different flavors. By the model,the accuracy of each group model was desired effect of 100%,100%,75% and 100%. As a result,the purpose quantifying flavor type was achieved in this study.
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